Fruit Pudding
1.
I thought of adding honey later and forgot to take pictures
2.
6 eggs in a bowl, each is about 40-50 grams best
3.
The lemon uses our unique green lemon in Hainan, with thin skin and juicy, lemon flavor is very fragrant.
4.
Use a manual whisk to beat the lemon juice and eggs evenly
5.
Then add condensed milk and egg liquid and mix well
6.
Our family never buys honey from outside supermarkets. They are all our own wild honey. Today’s native honey is the result of my father’s hard work for a year, and the output is not much. Knowing that I drink a lot of honey every year, I reserve it specially.
7.
Slowly add the condensed milk and beat evenly
8.
After all the materials are evenly whipped, sieved at least twice to get a more delicate liquid. The bubbles on the surface are wiped out. This is to reduce the honeycomb during the baking process and also to make the results more delicate and soft.
9.
Pour into the pudding bottle and add hot water at the same time, at least less than half of the pudding bottle. If possible, it will be as good as the liquid height of the pudding. Preheat the oven up and down, 160°, 30-40 minutes, low heat and slow roast
10.
After the pudding is baked, we prepare the mango and dragon fruit for the final decoration. We also use our local mango and dragon fruit in Hainan. Just a few days ago, I went to the fruit wholesale market to get a few boxes back (my family is a fruit controller
11.
With the sound of the oven's "Ting", the pudding is cooked and ready to be decorated with fruits.
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