우유푸딩 만들기_노오븐 디저트 / Soft Milk Pudding recipe

milk 300g, fresh cream 100g sugar 40g, eggs of yolk 2, 2 pangelatin, a little lemon juice and vanilla oil -90ml Five glass bottles You can omit lemon juice or vanilla oil. Without fresh cream, it can be replaced with milk of the same amount 2 x gelatin has a silky texture and 3 x solid. It is delicious to use animal characteristics for fresh cream 1.Put the bottle in from the beginning and sterilize it with hot water. Dry the bottle with entrance to the bottle is upwards. 2. Place 2 sheets of pangelatin in cold water for 5 to 10 minutes. Squeeze the water out and leave it there. 3. Put milk, fresh cream, and sugar in a pot over low heat. Stir and heat slowly.When the milk gets warm, Add 2 sheets of gelatin and stir continuously When the pot is bubbling up and steaming up, Turn off the heat and let it cool enough. 4.When the milk cools down, mix two yolks with lemon juice and vanilla oil. (Removal of fishy smell) You can skip it or just add one of the two 5.Put a third of the milk in the egg and mix it well. Add the rest of the milk and mix it. 6.Sieve it once and fill it in the pudding bottle. 7.Half a day. I'm going to refrigerate it for a day. After a day, you'll be a little stronger. It's good to pour maple syrup It will be refrigerated for about a week.