尽管方便面碗上的说明指导我们将烧开的水倒至杯内横线处，但我们要留出更多的空间，待会加入布丁。

Next came the flan-esque pudding.

接下来，加入一块布丁。

This gelatinous stuff was transferred straight from its plastic cup into the Cup Noodles, once the noodles were fully softened by the boiling water (about three minutes).

此胶状物原本是塑料杯那样的形状，大概三分钟后，待面条完全软化，布丁也直接融入汤汁中。

Then we attempted to mix.

然后我们试着搅拌下。

In a hopeful, unrealistic expectation, we crossed our fingers that the pudding would meld with the soup's bouillon broth and transform the dish into a cream-based broth delicacy.

我们殷切又不切实际地期望布丁能幸运地融化，将泡面变成一道美味的奶酪汤。

That is not what happened. Instead, the pudding broke into what one tester deemed "globs" of unenjoyable sweetness that tainted the noodle soup.

但这并没有发生。相反，试吃者认为布丁这团甜腻腻的东西破坏了泡面汤原本的味道，让泡面不怎么好吃。

The appearance of the soup made testers want to retreat.

加入布丁后的汤让一些测试者望而却步。

“Who invented this? Why would you do that?”

“是谁发明了这种吃法？他为什么会这么做啊！？”

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