Brown Sugar Custard Pudding

Brown Sugar Custard Pudding

1. Prepare the raw materials. The Cordyceps eggs I use are firewood eggs. This kind of egg has a larger yolk, so 4 eggs are used directly. If you use ordinary eggs, you can add 3 eggs to 1 yolk.

2. First mix the milk and brown sugar

3. Boil it to melt the brown sugar completely, then let it cool to about 60 degrees

4. Beaten eggs

5. Pour into the milk. Because the milk is warm, stir while pouring to prevent the egg from coagulating and agglomerating.

6. Stir thoroughly

7. Sieve to get a fine pudding liquid

8. Pour into the container, the depth is best to be the same, so as to ensure that they are cooked together when roasting.

9. After preheating the oven at 150 degrees, pour warm water into the baking tray, water bath, and bake for 30-35 minutes

10. The baked pudding, I didn’t take a photo yet, so the kid took it and had a cup

Tips:

The amount of sugar can be increased or decreased according to your taste.