1. Prepare corn flour, honey, and eggs.
2. The egg white and egg yolk are separated and put into two containers respectively.
3. Use a whisk to beat the egg yolks first. The utensils must be water-free and oil-free. Add a tablespoon of honey.
4. Whip evenly, it feels light yellow and heavy (see the color faded), so stop beating.
5. Pour the corn flour into the beaten egg yolk.
6. Mix the corn with egg mixture thoroughly.
7. Next, whip the egg whites, add a little salt to the container, which will help the egg whites to beat. When there are a lot of bubbles (about 1 minute), add a spoonful of white sugar and continue to beat.
8. When it is slightly thickened, add another spoonful of white sugar. Add a few drops of white vinegar.
9. Whipped egg whites. Turn the mouth of the bowl down and the egg whites will not fall off.
10. Pour the whipped egg whites into the egg yolk mixture twice and mix well from top to bottom.
11. Mixed cake liquid.
12. Prepare several utensils and apply cooking oil separately to facilitate demoulding.
13. Pack the custard in the box, not too full. Carefully put it in the microwave and place it on the microwave turntable. After 1 minute of high heat, take it out and take a look; continue to high heat for 1 minute and poke with a toothpick. If there is no liquid, it will be OK.
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