Corn pudding is a dessert that many people love to eat, especially in the summer, when it's very refreshing to put it in the fridge and then eat it. You don't have to go out and buy pudding if you want to eat it. In fact, it's very easy to make a pudding with a carton of soy milk and a few eggs. The next thing we will share with you is a super easy and delicious way to make corn pudding, creamy with egg aroma, melt in your mouth, nutritious and delicious.

For those who like pudding, try this recipe. It's so easy to make, and with these tips and tricks, it's a smooth and honeycomb-free pudding.

Corn pudding

300g sweet soy milk

2 egg yolks

2 whole eggs

50g fine sugar

100g corn sauce (tinned)

1. Beat the egg yolks and whole eggs first and set aside.

2. Heat the soy milk to 40°C, add the egg mixture and sugar, stir well with a whisk in the same direction, then sieve twice, then add the corn sauce and stir well.

3. Pour the pudding mixture into a cup, cover it with a layer of plastic wrap, and steam in a rice cooker for 12 minutes.

Tips:

Leave a slit in the lid when steaming, don't cover it too tightly to prevent the pan from getting too hot and the pudding from steaming out with holes, which is not nice. The pudding is very easy to make, has a strong custard flavor, is nutritious and delicious, and can be enriched with fruit juice.

The difference between a gourmet and an ordinary person is that they not only know how to eat, they know the origin of each dish. The words "jelly" and "pudding" are often used together in our lives. Although jelly and pudding are usually called the same thing, there is a difference between the two.

Jelly, also known as gel, has a crystal-clear appearance and a soft and smooth texture. It is produced mainly from sugar, carrageenan, manna gum, calcium, sodium, and potassium salts.

The gel of jelly is made by boiling carrageenan and manna gum mixed with sugar and then cooling and condensing. Carrageenan is a seaweed plant and manna gum is a glucomannan extracted from the Asparagus family of plants, both are natural plant polysaccharides and both are water-soluble dietary fibers.

Although the ingredients are natural, the jellies available on the market can be described as entirely the product of modern industry: there is neither any obvious harm nor excess nutritional value.

Pudding was first introduced in the 16th century during the reign of Elizabeth I. It is a dessert pudding made from flour, milk, sugar, eggs, and butter, with a flaky, sweet texture between bread and cake. There is a wide variety of flavors, shapes, and colors - but of course, dessert puddings are very popular, both for their taste and their appearance.

The puddings of the 17th and 18th centuries were made from eggs, milk, and flour, and were much closer to modern puddings. The puddings that are commonly eaten are actually a later development of the above-mentioned puddings and are often referred to collectively as "crème brûlée".

They are basically made with sugar and milk, light cream or butter as the main ingredients, supplemented by thickening agents such as corn starch, fish gelatin, or eggs, either boiled or cooked to create a rich, creamy flavor and then baked or frozen to set. Although we usually confuse jelly and pudding as one thing, there is a difference between the two, especially in Western cuisine.