1. Prepare raw materials. The rock candy needs to be beaten into powdered sugar with a food processor. The Cordyceps eggs I use, which are firewood eggs, are small in size and large in yolk, so I used 4 whole eggs. The original recipe is 3 eggs plus one egg yolk, such as grapes
2. Add rock sugar powder to the milk, cook on low heat to about 60 degrees, let the powdered sugar melt
3. Beaten eggs
4. Pour into the milk and stir while pouring, because the milk is warm, constant stirring can prevent the eggs from clumping
5. Stir thoroughly
6. Filter to get a smooth pudding liquid
7. Pour into the baking cup, 8 servings full
8. After preheating the oven at 150 degrees, pour warm water into the baking tray and bake for 30-35 minutes in a water bath. I use lighter baking cups, and it’s ready after 30 minutes. If the baking cup is deep, bake it for a few more minutes to show that it is elastic but not wrinkled.
9. Baked pudding.
10. Pour the baked pudding into the caramel liquid and enjoy
11. Looking at this inverted one, after eating half of it, you can see that the pudding is very smooth.
Tips:I’m baking the caramel liquid first and then adding it. You can add the caramel liquid to the baking pot first, and then add the pudding liquid after solidification.
