Vanilla Egg Crust Pudding

Name: Vanilla Egg Crust Pudding
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 100ml Light cream; 150g milk; 25g Caster sugar; a little Vanilla extract; 8 Egg shell

by Dan Muran

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I remember the first time I ate it with the same sugar in the Five Dynasties of Guangzhou. It seemed to be 18 yuan per dozen, and there were 6 of them. At that time, I thought this thing was so cute, it was tender inside, like egg custard, but more delicate than egg custard. , Make all kinds of dim sum at home, master batter, haha, got the egg shells together, and started making it quickly.

This pudding is really simple, but it looks very nice

Ingredients

2 pcs Egg
100ml Light Cream
150g Milk
25g Caster Sugar
a little Vanilla Extract
8 Egg Shell

Vanilla Egg Crust Pudding

1. After a small hole is broken in the egg shell, pour the egg liquid into the container (you can tear the hole a little bit larger), and stir evenly

2. Use scissors to cut the edge of the egg shell flat

3. Rinse the inside and outside of the eggshell with water

4. Wrap the bottom with foil so that the eggshell can stand up

5. Make vanilla pudding liquid: add caster sugar (25 g), whipped cream (100 ml), egg liquid in step 1 and a few drops of vanilla extract to milk (150 ml), stir well, and pour into the egg shell 80% full

6. Preheat the oven to 180 degrees, add cold water to the baking tray, put the egg shell pudding in, and bake for 30-35 minutes until the egg shell is shaken, and the egg liquid will not shake significantly.

7. Take it out, I put it in the egg mold in the refrigerator, haha. . .

8. Try to dig a spoon with a spoon. . So tender and delicious. . .

Tips:
1. Be careful when cutting eggshells, cut slowly, don't use too much force, haha;

2. Vanilla extract can make the pudding taste more mellow, it can be replaced with lemon juice, the taste is fresher, you can do it without it;

3. Because this pudding is mainly made of fresh eggs and milk, it is recommended to eat it within one day, up to two days, and it can be stored in the refrigerator. After taking it out, it can be baked in the oven for less than 5 minutes. Remember to fill the baking tray with hot water what;