1. raw material
2. Use only one egg and the eggshell should be washed inside and out. Other eggs may be fried or fried at will. I use an egg opener to open the eggs, otherwise they won’t be so neat~
3. Stir the milk and sugar to melt
4. Add an egg and beat evenly
5. Filter at least twice to make the egg liquid delicate
6. Put the pudding liquid into the egg shell, about eight or nine minutes full; I fixed it with a biscuit mold and put it on a baking tray with hot water
7. Put a piece of tin foil on the eggshell and put it in a preheated oven at 190 degrees and bake for 20 minutes. I chose the biscuit/egg tart function
8. Simple, fast and delicious~
Tips:1. The amount of sugar is added appropriately according to personal preference.
2. You can use a baking bowl without eggshells.
