Pudding is a common dessert in modern times. it is said that the crew mixed the remaining bread crumbs, flour, lard and eggs to make steamed food at the end of the 16th century.

Later, people may have cooked all kinds of pudding with bread and fruit, as well as sweet milk and egg pudding made from solidified eggs.

It is speculated that pudding desserts first came to Japan around 1860, when British-run hotels appeared in Yokohama, serving a variety of Western food, as well as a variety of pudding desserts.

Of those puddings, only milk and egg pudding took root in Japan. Shiseido PARLOUR, located in Ginza, Tokyo, is a century-old dim sum shop.

Pudding dessert, decorated with ice cream or fruit, is very attractive since 1931, and some guests come here just to taste a pudding.

Dim sum maker Kazuhisa Hashimoto said: "the raw materials of pudding are only eggs, milk, sugar and vanilla pods as spices." The blending ratio of egg yolk to egg white was 6:1.

The pudding should not be made too soft but should be solidified so that it can have a strong flavor. " Indeed, the traditional taste of pudding in time-honoured stores brings people a sense of nostalgia.

In recent years, not only in Western-style dim sum shops but also on the shelves of supermarkets and convenience stores have begun to put all kinds of pudding.

The pudding material is very simple and can be easily made at home.

1. First divide the milk into two portions, mix one with the sugar and put it on low heat. Heat slowly to dissolve the sugar.

2. Prepare the pudding mold, wash and dry, apply a thin layer of oil and set aside.

3. Add 15 grams of water and 50 grams of sugar in the pot, slowly boil until golden brown over low heat, pour into the pudding mold while it is hot, and cover the bottom of the pudding mold (about 2 mm thick).

4. Beat the eggs into a bowl, stir with cold milk, then add sugar-melted hot milk and stir well, then sift through a fine sieve to form egg milk.

5. Pour the egg-milk into the pudding mold (to 80% full), simmer in the cage over low heat for about 20 minutes, until the center of the egg is done, cool and serve.

If you like fruit, you can add all kinds of fruit to it.

Pudding is suitable for storage in a low-temperature environment. Generally speaking, a temperature of about 20 degrees can last for 1-2 days, and it can be stored in the refrigerator for 3-5 days.

Try to cover the pudding with plastic wrap before saving it. Food like pudding, if it is not preserved or put in the refrigerator, it is best not to eat it again, so eat it as soon as possible after making a patch.