Simple Like: [baked Durian Sago Pudding]

Simple Like: [baked Durian Sago Pudding]

1. Prepare all materials;

2. Beat egg yolks + fine sugar, stir until the sugar is almost melted;

3. Add cornstarch and salt and continue to mix evenly;

4. Add rum and continue to mix well;

5. Heat the milk in a microwave oven or directly on the stove in advance, until it is close to boiling, then slowly pour it into the egg yolk paste, stirring quickly while pouring, to prevent the eggs from being scalded;

6. Keep whipping until the custard cools down to a state where it is not hot to your hands. At this time, there should be a very fine foam on the surface;

7. Make a pot of hot water, boil over high heat and turn to low heat. Heat the custard mixture over water, stirring constantly, until the custard mixture becomes thick;

8. Take out the egg beater, add the butter, and continue to stir until the butter melts;

9. The finished custard should be very delicate, without particles, and good gloss;

10. Make a pot of clean water. The amount of water can be wider. After boiling on high heat, add sago;

11. Turn off the fire. Capped stew

12. After 5 minutes, open the lid and stir the sago in the pot. Turn on the fire again, bring to a boil on high heat, turn off the fire, continue to cover and simmer for 5 minutes;

13. Filter the sago and put it into ice water;

14. Wash the mucus on the surface of the sago, let it cool down, and drain the water;

15. Preheat the oven to 200 degrees. Mix the sago and custard well;

16. The durian pulp is rolled into a puree;

17. Spread a little durian puree on the bottom of the baking bowl, and then put some egg custard + sago mixture;

18. Spread a layer of durian mud;

19. Alternately add the ingredients until it is used up, or spread the baking bowl 9 minutes full;

20. Put the baking bowl into the preheated oven, middle level, up and down heat, 190 degrees, bake for about 30 minutes, until the surface is golden and colored. After baking, let it cool slightly and serve while it is hot.

Tips:

1. For the production of custard, pay attention to the milk must be slowly added to the egg yolk paste, and stir quickly to prevent the egg yolk from being scalded. In addition, the custard must be stirred continuously when heated in water, so that the custard will have a light and smooth taste;
2. Boil the sago and use a braising method to make the sago taste better. I use small sago here. If large sago is used, the cooking and braising time should be extended appropriately;
3. The maturity of the sago is what I like. I like to cook it a little bit, so it basically has no white spots;
4. As long as the baking bowl is 9 minutes full, it will expand a little while baking;
5. The specific baking time and temperature should be adjusted according to the actual situation of each oven;
6. The amount of sugar can be increased appropriately. My durian is very sweet, so I didn't add it. If you feel bland when you eat, you can also use honey or syrup to make up for it;
7. Serve hot for better flavor!