Meringue Pudding

Name: Meringue Pudding
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g milk; 90g protein; 50g Light cream; 40g Caster sugar; 1/3 root Vanilla pods

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The remaining egg whites turned a few times in my head, and finally settled on the egg white pudding. In fact, I have always thought that steamed pudding is similar to steamed egg custard, except that the water is replaced with milk. If there is no oven, it should be possible to do it in a steamer. The egg white pudding can be equated with double skin milk, at least, it is about equal to. It's just that skin, one is milk skin and the other is egg skin, that's all.
The egg whites are whipped until they are slightly frothy, and the surface after baking is somewhat like egg white biscuits. It is best not to beat too much foam, however, in order to melt the sugar, after all, you still beat a little too much.

Ingredients

250g Milk
90g Protein
50g Light Cream
40g Caster Sugar
1/3 root Vanilla Pods

Meringue Pudding

1. Ingredients: 250g milk, 50g whipped cream, 1/3 vanilla pod, 90g egg white, 40g caster sugar

2. Pour milk and whipped cream into the pot, split the vanilla pods, scrape out the seeds, and put the seeds and pods into the milk. Heat on a small fire, stirring constantly, to about 70 degrees, remove from the fire. Whisk the egg whites into a thick bubble, add fine sugar in portions, and beat until the sugar dissolves.

3. Take out the vanilla pods from the milk, slowly pour the milk into the egg whites, and mix well. Put it into a pudding cup,

4. Put it into the baking tray, pour hot water into the baking tray, the height is about 1 cm. Cover the tin foil, put it in the oven, in the middle layer, heat up and down at 160 degrees, bake for about 30 minutes, remove the tin foil, and bake for another 30 minutes, the surface is colored, and out of the oven.

Tips:
The egg whites do not need to be foamed, as long as they are in a foamed state.
It is normal that milk will sink to the bottom when poured into the egg whites.
Cover it with tin foil and steam it first to prevent the pudding from being colored too fast and the pudding has not yet set.