Caramel Milk Stewed Egg

Name: Caramel Milk Stewed Egg
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 pcs egg; 200ml Pure milk; 50g Shimizu; 75g Caster sugar

by You Ma Food

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Today, I’m dedicated to everyone with a creamy little dessert. Milk and eggs are sweetened to make a dessert. Add a little caramel, and suddenly the feeling of Western desserts is here. Also, if the milk stewed egg is cooled before pouring the caramel, it will have the effect of sugar flakes, which will most fool the children, haha. Originally I wanted to make the effect of wire drawing, but the stewed egg still has a temperature, and the sugar shreds slowly melted. The stewed egg itself is not too sweet. I don’t put much sugar. Finally, it tastes like caramel It's different.

Ingredients

2 pcs Egg
200ml Pure Milk
50g Shimizu
75g Caster Sugar

Caramel Milk Stewed Egg

1. 1 bowl of pure milk, add 25 grams of caster sugar and stir until saccharification

2. 2 eggs fully beaten

3. Mix the milk and egg liquid together and beat well

4. Strain the egg and milk twice, so that there are no bubbles, and the stew will be more delicate

5. Divide the beaten eggs and milk into small cups

6. After boiling the steamer, put it in a small pot, turn to medium heat and simmer for 6 to 7 minutes. The setting time depends on the size of your container.

7. After the milk stew is done, take it out and set it aside to cool off

8. Take another small pot, add 50 grams of caster sugar and 50 grams of water, stir while heating until saccharification

9. After the color of the syrup turns yellow, the pot will be removed from the fire

10. Use the remaining temperature of the pot to continue stirring, so that the sugar color will continue to darken, and the syrup will be concentrated to brownish yellow and become viscous.