1. raw material;
2. Use only one egg; wash the egg shell inside and out, and other eggs can 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 eggshell, 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, 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~
9. Finished product~
Tips:1. The amount of sugar is added appropriately according to personal preference.
2. You can use a baking bowl without eggshells.
