Light Cream Pudding

Name: Light Cream Pudding
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500ml Pure milk; 180g Light cream; 1/2 Whole egg; 60g Caster sugar; 4 yolk; 1 tsp Vanilla extract

by Q pig baby

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

On the small weekend, I made a pot of sweet whipped cream pudding for my family. This pudding pan is really awesome. You don’t need to bake the pudding in the future, just put it on the lid, and the large capacity of two liters meets the food intake of the family. It can be boiled directly on the stove or baked in the oven. Put the lid on the pudding if you can't finish it, and keep it in the refrigerator. One pot is more useful, less pots and pans, lazy pigs like it the most!
The light cream pudding is fragrant and creamy, which is loved by the family! "

Ingredients

Light Cream Pudding

1. This serving size is suitable for 4-6 people.

2. Put pure milk, whipped cream, caster sugar, and vanilla extract into the pudding pot and mix well.

3. Put it directly on the stove, cook on medium heat until boiling, and immediately remove it from the stove. Place on a cooling rack to cool.

4. Mix and mix the egg yolk and whole egg liquid evenly, add it to the milk liquid cooled to about 60 degrees, and stir while adding.

5. Filter the pudding liquid twice to filter out the unbeaten egg liquid to make the pudding more delicate. If there is foam after filtration, use a paper towel to suck it away.

6. Cover the pudding lid, place it in an 8-inch solid-bottomed round mold or a deep water bath, and pour 9 minutes full of boiling water into the round mold.

7. Put it in the lower part of the preheated oven at 160°C and bake for 60 minutes.

8. The prepared pudding can be eaten hot or refrigerated. The flavor is different!

Tips:
1. If there is no vanilla extract, you can use vanilla powder instead, or don't use it. Vanilla extract enhances the fragrance and removes the eggy smell at the same time.
2. Be sure to wait until the milk liquid has cooled down before adding the egg liquid to avoid overheating and scalding the eggs.
3. Filtration of pudding liquid is to filter out the egg liquid without scatter, making the pudding taste more delicate and smooth.
4. Try to soak in the water bath to the height of the pudding liquid, and the pudding will not get old easily after baking in the water bath.