Koyama into Pudding

Name: Koyama into Pudding
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 510g milk; 180g Light cream; 3 pcs Egg yolk; 30g egg; 1/2 stick Vanilla pods; 66g Caster sugar

by Happy octopus

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The mouth melts, sliding directly into the throat from the tip of the tongue, seducing your heart and your stomach. The custard is fragrant, and the vanilla seeds jump between the teeth, bursting out a sweet aroma. I was always afraid that the roasting was too much and the food would be tired, and the roasting was not enough. Now I find that 9 bottles at a time are not enough. In fact, this is the third time I have time to take pictures, and there are only the last 3 bottles left. The first two times I ate before I had time to take pictures.
I haven't made any other recipes, but compared with the pudding I have eaten in my impression, this recipe is particularly tender. Semi-liquid, trembling when scooped.

Ingredients

510g Milk
180g Light Cream
3 pcs Egg Yolk
30g Egg
1/2 stick Vanilla Pods
66g Caster Sugar

Koyama into Pudding

1. Milk + vanilla bean pods, turn off the heat when it is about to boil, close the lid, and simmer for 10 minutes

2. The recipe requires 30 grams of whole egg liquid, and the average egg is about 55 grams after removing the shell. I picked a very small egg

3. The egg yolk and the whole egg liquid are completely beaten first, and you can beat them evenly, do not use too much force, so as not to enter too many bubbles

4. 1 Add whipped cream and caster sugar, cook to about 80 degrees and turn off the heat

5. Then pour the boiled vanilla milk while it is hot. The speed of pouring the milk needs to be slow and stir quickly while pouring, otherwise it will easily become egg drop soup