Pudding is a traditional British food, which is a dessert made from eggs, flour, and milk.

Pudding powder is made with natural algae gum such as carrageenan and carob gum L.B.G as a coagulant, sodium stearoyl lactate SSL, and single dry fat T-95 as an emulsifier, and then stirred with eggs, sugar, fat, and other ingredients with water.

Every 15 grams of pudding produces 8.93 kcal of heat energy in the body, while the daily supply of heat energy for an average adult is about 2500 kcal, so the proportion of heat energy produced by pudding in the body is extremely low.

Come and learn how to make the most popular mango pudding and caramel pudding.

How to make mango pudding

Ingredients

2 mangoes

250 ml of pure milk

10 grams of giardinieres

Zero calorie sugar 30g

Steps

1. Soak the giardiniera in water in advance, heat the milk, and add the softened giardiniera to the milk. All melted.

2. Cut the mango and put it in a plastic box, melt all the slices of giardiniera, turn off the heat and let it cool a little.

Put the milk into a bowl, let it cool, and put it in the refrigerator to chill.

3. After two or three hours of refrigeration, the pudding will be set, take it out and cut it into pieces, and you can eat it.

How to make caramel pudding

Ingredients

One egg, sugar

150 ml milk

Steps

1. Pour the sugar and water for the caramel into a pot.

2. Put the pan on the fire and heat it, stirring constantly, until it turns brown.

3. Pour the caramel into the bottom of the pudding mold.

4. Beat the eggs in a bowl and stir well.

5. Add the sugar to the milk and stir well.

6. Pour the egg mixture into the milk and stir well.

7. Preheat the oven to 300 degrees for 5 minutes.

Place the pudding mold in the baking dish and bake for about 20 minutes.

8. Can be cooled and stored in the refrigerator for better taste.

Tips

1. Warm pudding can be eaten directly, but chilled pudding is also very tasty and rich, you can try to refrigerate it.

2. Do not refrigerate the pudding for too long, more than three days after the bottom of the caramel will gradually stain the egg pudding, affecting the taste.

3. A small amount of cream can help the pudding to solidify and add a dense texture to the final product.

If the cream is not available, it is fine to replace it with all milk.