Egg cream pudding

IT'S GETTING HOT DAY BY DAY, AND THE CAREFUL MOTHERS ARE STARTING TO PREPARE THEIR CHILDREN FOR A COOLING SNACK. COLD DRINKS ARE GOOD, BUT CHILDREN HAVE WEAK STOMACHS AND CAN'T EAT MUCH. AT THIS POINT, THERE'S A LITTLE DESSERT THAT JUST NEEDS MILK, EGGS AND SUGAR, WHICH CAN BE MADE AT HOME WITH A STEAM PAN. IT'S A SMOOTH Q-BALL, AN IMPORTED MILK PUDDING. MILK PUDDING DOESN'T NEED TO BE FROZEN, IT'S NOT AS IRRITATING AS ICE CREAM, IT'S AS COOL AS HEAT AND EASILY DIGESTED. IT IS ALSO SIMPLE, WITHOUT HAVING TO GIVE OUT EGGS, WITHOUT ADDING ANY CONDENSANT, AND WITH THE COMFORT OF CHILDREN. THE GOOD PUDDING SURFACES HAVE A THIN SKIN, AN OVERALL JELL-O TASTE AND THE SMELL OF MILK, BUT NUTRITION IS RICHER AND MORE COSTLY THAN JELL-O. IF YOU ARE CONCERNED ABOUT HIGH CALORIC INTAKE, THEN USE THE GLUCOSE ALCOHOL, WHICH NEITHER INCREASES BLOOD SUGAR NOR CAUSES TOOTH DECAY. LET'S SEE HOW IT WORKS. THE INDICATED QUANTITIES CAN BE USED TO PRODUCE EIGHT (TWO SETS) CHEFS WITH 3 INCHES OF NO STICKY PUDDING。