Custard Pudding
by Xiangpiao my kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare ingredients. Separate egg white and white, save egg yolk for later use.
2. Beat the egg yolks, add pure milk, and continue to beat.
3. Add whipped cream and beat into an even egg yolk paste.
4. Beat until the egg yolk is evenly battered and heat it in water.
5. Stir constantly to prevent air bumps.
6. Stir constantly and heat up with a small fire.
7. Boil the egg yolk paste into a very thick egg yolk paste.
8. Put the egg yolk paste into the mold with a spoon.
9. After it is installed, put it in the refrigerator for 4 hours after cooling, take it out, and rinse it with cold water on the tap. Do-it-yourself cream pudding, eat it safely.
