1. Beat 3 eggs into a bowl.
2. Beat the eggs.
3. Pass the beaten eggs through a fine sieve.
4. Add 180g of milk.
5. Stir the egg and milk liquid evenly.
6. Add appropriate amount of salt and sesame oil (salad oil is also acceptable) and stir well.
7. Pour it into a thin bowl, and steam it over low heat for 12 to 15 minutes in water.
8. Steamed milk and egg custard.
9. Boil water and steam for 12 to 15 minutes.
10. Dig the milk egg custard into a ball with a ball digger, put it into a beautiful flower bowl, and sprinkle a little safflower embellishment. The nutritious and uniquely shaped milk egg custard is served on the table.
