Butter pudding

This cream pudding, which is used to consume light cream, is one of the methods used to consume it quickly. In general, if one liter of light cream were bought, it would have to be preserved and consumed quickly to avoid unnecessary waste. To speak of the preservation of light cream and the method of fast consumption in cases where I do not want to make a cream cake: I use alcohol-sterilized scissors for ordinary large boxes of light cream, cutting a small mouth, pouring out the light cream that is needed, crowding out the air inside, rubbing it with a cotton ball, rubbing it in tin paper, wrapping it in a clamp, putting it in the freezer for a month. I've been out for almost 40 days. This cream pudding can be made, and ice cream and other cold drinks can be made in summer. 3 Can make bread and cake (not cream paste), egg curds, soufflés, etc. Four can make caramel butter sauce, which is also a way to consume light cream in large quantities, either to rub a toast or to flush milk. That is all I have in mind for the time being, and comments and additions are welcome。