Custard Pudding

Name: Custard Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 yolk; 150g Light cream; 110ml Soy milk; 25g granulated sugar

by Xiaozifaner

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I have posted a piece of food before, this is a work called Nephrite Fengshuang, and the method is not as difficult as everyone thinks. I have always liked soft and slippery desserts such as pudding, so I used custard pudding, which is more simple The name, compared to pudding made with pudding powder, this dessert is more nutritious and healthy, and it is also very simple to make. Especially the whole egg yolk is used this time, which is rich in vitamin A, which has a certain auxiliary effect on eye development and is very suitable for children to eat.

Ingredients

Custard Pudding

1. Mix egg yolks with sugar, and sprinkle in a zigzag shape

2. Add whipped cream and continue to zigzag.
Z-shaped spreading can prevent too much air from entering and make the finished product form a cavity

3. Continue to use this method to add soy milk

4. Pour the mixed liquid into a thick-bottomed milk pan, simmer on low heat until it boils, and immediately remove from the heat

5. Take the baking pan, add water, to 2/3 of the mold

6. Pour in the liquid, preheat the oven at 160 degrees and bake for 25 minutes (I use a tart mold to bake for 25 minutes, and you can increase the temperature or duration according to the mold or pudding clock you use)

7. After cooling slightly, wrap it in a fresh-keeping mold and put it in the refrigerator for 2 hours

8. Take out the pudding around the mold with a toothpick and drizzle it with a little honey

9. Use berries, mint, rose candies and flower petals to decorate

Tips:
1. Rinse the eggshell with running water before beating the eggs;
2. If you don't like sugar, you can use honey instead;
3. You can choose to match the flavor, in addition to honey, you can also choose maple syrup, caramel, condensed milk, etc.