Cream pudding

Overview

I made this cream pudding to consume whipped cream, which is one of the ways to consume whipped cream quickly. Generally speaking, if you buy a large box of 1 liter of whipping cream, you must find a way to save it and consume it quickly to avoid unnecessary waste. Let’s talk about how to preserve whipping cream and how to consume it quickly when you don’t want to make a cream cake: 1. For large boxes of whipping cream, I usually use alcohol-sterilized scissors to cut a small opening in one corner. After pouring out the required whipping cream, squeeze out the air inside, wipe the incision with a cotton ball dipped in alcohol, then wrap the incision with tin foil, clamp it with a clip, and put it in the refrigerator. It will be fine for a month (repeat the above series every time). The longest I can pass is nearly 40 days. 2. You can make this cream pudding, and you can also make ice cream, ice cream and other cold drinks in summer, both of which will use a lot of whipping cream. 3. Can make bread and cakes (not butter-coated dough), egg tarts, butter puff balls, etc. 4. You can make caramel cream sauce. This is also a way to consume a lot of whipping cream. It is very good for spreading toast slices or making milk. (I just made this caramel cream sauce a few days ago, and I will take a picture of the finished product tomorrow) 5. If you really can’t use it all, you can just freeze it in small portions. It’s ok for making bread (I’ve tried it), but it definitely won’t work for whipping. That’s all I can think of for the moment, and everyone is welcome to provide comments and additions.

Tags

• dessert
• afternoon tea
• late night snack
• pudding
• students
• condensed milk
• egg yolk
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Weigh all raw materials.

   

2. 2 Put the whipping cream, milk, condensed milk and white sugar into a small pot, turn on low heat and stir with a manual egg beater until the sugar is completely melted and remove from the heat.

   

3. 3 Beat the egg yolks evenly.

   

4. 4 When the cream water is cool, add the beaten egg yolks.

   

5. 5 Beat evenly with a hand mixer.

   

6. 6 Sieve to make it finer.

   

7. 7 Put it into a pudding mold, then put it into a baking pan filled with boiling water. If there are any big bubbles on the surface, use a toothpick to pop them.

   

8. 8 Preheat the oven to 165 degrees in advance and bake on the middle rack for 25 minutes, then turn to 190 degrees and bake for 5 minutes until there are burnt spots on the surface.

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures