Whipped Cream Pudding

Overview

Over the weekend, I made a pot of sweet whipped cream pudding for my family. This pudding pot is so great. You don’t need to seal the pudding with tin foil in the future. You can just put the lid on it. The large capacity of two liters can satisfy the appetite of a family. It can be cooked directly on the stove or put in the oven for baking. If you can't finish the pudding, cover it and put it in the refrigerator. One pot can be used more than once, and less pots and pans need to be washed. Lazy pigs like it the most! The whipped cream pudding is fragrant and smooth, and is loved by the family!

Tags

• baking
• children
• afternoon tea
• pudding
• egg yolk
• pure milk
• vanilla extract
• whipping cream
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 This portion is suitable for 4 to 6 people.

   

2. 2 Put the pure milk, light cream, caster sugar, and vanilla essence into the pudding pot and mix evenly.

   

3. 3 Place directly on the stove, cook over medium heat until boiling, then remove from the stove immediately. Place on cooling rack to cool.

   

4. 4 Mix the egg yolk and whole egg liquid evenly, add it to the milk that has been cooled to about 60 degrees, and stir while adding.

   

5. 5 Filter the pudding liquid twice to remove the unbeaten egg liquid to make the pudding more delicate. If there is any foam after filtering, just absorb it with paper towels.

   

6. 6 Cover the pudding lid, place it in an 8-inch solid-bottomed round mold or a deep dish in a water bath, and fill the round mold with 90% of boiling water.

   

7. 7 Place in the middle and lower racks of the oven preheated to 160 degrees and bake for 60 minutes.

   

8. 8 The prepared pudding can be eaten hot or refrigerated, the flavor will be different!