Tomato Baked Egg Pudding
1.
Prepare 4 tomatoes the size of a child's fist and wash them.
2.
Cut off a small piece near the pedicle.
3.
Dig out the inner flesh.
4.
After adding sugar to egg yolks and mixing well, add milk and mix well.
5.
Pour the egg yolk milk liquid into the tomato cup, 9 minutes full. Put the cut stems into the middle of the oven and bake at 180 degrees for 20 minutes. Take out and serve.