Kiwi Osmanthus Sugar Pudding

Name: Kiwi Osmanthus Sugar Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Kiwi; 2 yolk; 100g Animal whipped cream; 50g milk; 10g Powdered sugar; 5g Osmanthus candy

by ~XIXI~

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pudding, we often eat it. Have you tried adding our oriental ingredients to this western-style dessert? Today I just want to boldly do this little experiment.
When I created this little pudding, in addition to kiwi as the main character, the first thing I thought of was sweet-scented osmanthus as its partner. I have always liked the fragrance of sweet-scented osmanthus, adding its fragrance to this dessert will give it a very special taste. In this pudding, the bottom layer is a creamy, dense pudding, the middle is sweet-scented osmanthus and honey, and the top layer is kiwi fruit. The rich taste is still the direction I strive to pursue when I cook...I am still improving these little attempts. Welcome everyone to enlighten me, thank you. "

Ingredients

Kiwi Osmanthus Sugar Pudding

1. Prepare the ingredients, separate the egg white and egg yolk in advance, and leave the egg yolk for later use;

2. After washing and peeling the kiwi fruit, use the fruit to cut and dig into small balls;

3. Stir the egg yolks and mix them into a uniform and smooth egg yolk liquid;

4. Boil the cream and powdered sugar, stir with a spoon while cooking, until the sugar is completely melted in the cream;

5. Slowly pour the cream cooked in step 4 into the egg yolk solution in step 3. Remember not to pour the cream too hard. While pouring in, use a blender to stir continuously, so that the egg solution is hot. The cream liquid will not make eggs;

6. Pour the milk into the cream and egg mixture of step 5, still pour in it, and keep stirring with a blender until the two are fused together;

7. Pour the pudding liquid prepared in step 6 into the baking bowl. If you want the pudding to be smoother, it would be better to pour the pudding liquid through a sieve. Although I did not sieve, I stirred very well in the first few steps. Even, so the pudding made is still very smooth and smooth, so I don’t need to sift it;

8. Preheat the oven to 170 degrees, the upper and lower heat, the middle layer, and bake for 20 to 30 minutes. The specific time depends on the temperature of each oven and the size of the baking bowl. My baking bowl is relatively small, and it has been baked for 20 minutes. Basically The pudding liquid is solidified. The pudding liquid does not shake, and the surface is golden with brown burnt spots;

9. Freshly baked pudding from the oven;

10. Use a small spoon to gently pour the sweet-scented osmanthus sugar onto each pudding, remember to do it lightly, and just spread a thin layer;

11. Put the kiwis prepared in step 2 on each pudding, and this small dessert is officially completed.

12. Like it? Such a little pudding with a little oriental feeling? . . . Welcome everyone to enlighten me.

Tips:
1. Slowly pour the boiled cream into the egg yolk, remember not to pour the cream too hard, pour it in and keep stirring with a blender, so that the egg will not meet the hot cream Will play egg flowers.

2. The baking time should be determined according to the temperature of each oven and the size of the baking bowl. The pudding liquid does not shake, and the surface is golden yellow with brown burnt spots.