Follow 3 Small Secrets to Make A Creamy and Silky Custard--milk Stewed Egg

Name: Follow 3 Small Secrets to Make A Creamy and Silky Custard--milk Stewed Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Soil eggs; 250ml Pure milk; 1 piece Mango; 10 capsules Honey almonds; 2 tbsp Sugar

by Powder gummy candy

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have made this milk stewed egg before, and the recipe hits more than 600,000 clicks, but I always feel that PP has not been shot well, and I simply shot it again.
This milk stewed egg can be said to be an upgraded version of the original, specially added mango and honey almonds, and also made a beautiful shape.
The rich custard and fruity aroma blend with each other, sweet but not greasy, rich and silky, both in appearance and taste are better.

Milk stewed eggs, also known as egg custard, is a sweet and delicious dessert that everyone loves.
Milk stewed eggs, milky and eggy are blended together, smooth and delicate, melt in the mouth, simple and delicious, people can not eat enough to eat, but it brings full happiness.
The milk stewed egg has the effects of nourishing the skin, nourishing yin and blood, strengthening the body, and is also easy to digest, suitable for the whole family to share.

It is not difficult to make an egg custard with a mirror-like appearance and a fragrant and silky texture. In fact, as long as you follow the following small secrets, even beginners with zero cooking skills can easily make this dessert.
1. The custard must be filtered with a filter to filter out the foam to ensure that the surface of the custard is smooth and flat so that the steamed custard will not have unsightly honeycombs.
2. Pour the egg and milk liquid into the bowl, seal a layer of plastic wrap, and pierce a few small holes on the surface with a toothpick. The cling film is added to lock the steam, and a few small holes are used to allow the steam to circulate, so that the steamed egg custard is smooth and smooth.
3. 250ml of milk with 2 earthen eggs (3 earthen eggs are too small), steam for 15 minutes on medium-high heat; if you like a thick taste, reduce the milk appropriately. "

Ingredients

2 pcs Soil Eggs
250ml Pure Milk
1 piece Mango
10 capsules Honey Almonds
2 tbsp Sugar

Follow 3 Small Secrets to Make A Creamy and Silky Custard--milk Stewed Egg

1. Prepare soil eggs, pure milk, sugar, mangoes, honey almonds.

Follow 3 Small Secrets to Make A Creamy and Silky Custard--milk Stewed Egg recipe

2. Beat the eggs into egg liquid and prepare the milk.

3. Add 2 tablespoons of sugar to the egg mixture, beat well and wait for 3 minutes to allow the sugar to dissolve fully.

4. The beaten egg liquid is filtered once with a sieve.

5. Pour the milk into the egg liquid, stir in one direction until it is even, and let it stand for 3 minutes to allow the two liquids to merge.

6. Then filter the milk and egg liquid with a sieve once, and slowly pour the filtered milk and egg liquid into the bowl.

7. Cover the surface of the bowl with plastic wrap, and pierce a few small holes on the surface with a toothpick.

8. Prepare the diced mango and almonds.

9. Put cold water under the pot, put the bowl in the steamer, and cover the lid.

10. Steam on high heat for 15 minutes, then remove the plastic wrap.

11. Arrange the diced mango and almonds.

Tips:
1. It is best not to use frozen eggs and milk to make stewed eggs. Use frozen milk and eggs to make stewed eggs. Sometimes the effect of uneven color will appear, which affects the vision, but does not affect the taste.

2. It is best to use Canon's plastic wrap, some brands are too thin and easy to steam.

3. The material of the custard container is different, and the time required is also different, so you need to control it yourself.

4. The amount of sugar can be put according to your usual preference.

5. After keeping it cool in summer, put it in the refrigerator for a while before eating, it will be more delicious.