Custard Pudding

Name: Custard Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g milk; 40g Sweet Juice Garden Xylitol; 3 pcs egg; 1 piece yolk; A few drops (optional) Vanilla extract

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weather is getting hot day by day, and the careful mothers are about to prepare snacks for the children to cool off the heat. Although cold drinks are delicious, the child’s stomach is weak and cannot eat more. At this time, there is a small dessert that only requires milk, eggs and sugar, and can be made in a household steamer. It is a milk pudding that is smooth and melts in your mouth.

Milk pudding does not need to be frozen, nor does it irritate the mouth like ice cream. It has a cool taste and is very easy to digest. And the method is very simple, there is no need to beat the eggs or add any coagulant, so children can eat with confidence.

The finished pudding has a thin layer of milk skin on the surface, which has the taste of jelly and the aroma of milk, but it is more nutritious than jelly, and the cost is more cost-effective. If you are worried about the high calorie intake, use xylitol to make it, which will neither increase blood sugar nor cause dental caries. Let's take a look at the practice.

The indicated amount can make 8 (2 sets) 3-inch non-stick pudding molds. "

Ingredients

400g Milk
40g Sweet Juice Garden Xylitol
3 pcs Egg
1 piece Yolk
A few drops (optional) Vanilla Extract

Custard Pudding

1. Prepare all kinds of ingredients. 2. Weigh out 40 grams of xylitol. Xylitol and sucrose have the same sweetness at room temperature, and this amount of sweetness is just right.

2. Preheat the oven and heat up and down to 150 degrees for 10 minutes. If you use a steamer, you can ignore this step. 4. Whisk the eggs and egg yolks evenly, no need to beat them.

3. Add the milk, xylitol and vanilla extract to a small pot, heat it to about 60 degrees, until the xylitol is completely melted. 6. Pour the warm milk into the egg mixture and stir evenly quickly. The milk must not be too hot, otherwise it will become egg drop soup when it is washed into the egg liquid.

4. Sift the pudding liquid twice, this step must be no less. 8. Filter out the ribs in the egg liquid as shown in the figure, and the pudding will taste smooth and tender.

5. The filtered pudding liquid is allowed to stand for defoaming. If too much air is stirred in, after steaming or roasting, there will be honeycomb-shaped pores on the surface and inside, which is neither good-looking nor delicious. 10. Pour the pudding liquid into the mold until it is ninety full. Put it in a baking pan with hot water. If you use a steamer, cover the surface with plastic wrap to prevent moisture from entering.

6. Put the baking tray in the middle of the oven, and bake for 35 minutes at 150 degrees. If using a steamer, steam on medium heat for about 15 minutes. 12. After completion, take it out, let it cool, and put it in the refrigerator overnight. Use a toothpick to draw a circle around the edge and release it to the plate. You can also dig and eat directly with a spoon.

Tips:
1. The baked pudding cannot be eaten right away. It is sticky when it is hot, and the taste is not good. Put it in the refrigerator for a few hours or overnight to freeze the pudding in a jelly-like shape.
2. The xylitol that I use in the sweet juice garden bag is pure in texture, uniform and fine in particle size. After opening, it is sealed by screwing the lid and it is not easy to absorb moisture and become damp.