Stewed eggs with peach gum, snow lotus seeds and milk - special custard custard

Overview

Today, on a whim, the foodie shopkeeper's dessert cravings were aroused... Peach gum and snow lotus seeds are often used to make sugar water. Today, I had an idea and thought about pairing it with eggs and milk? Then there is this super cute peach gum milk stewed egg! To be honest, when I saw it, I thought of the little yellow chicken...

Tags

• common dishes
• soup
• breakfast
• egg
• peach gum
• sago
• snow lotus seeds
• white sugar
• wolfberry
• milk

Ingredients

Steps

1. 1 Soak the peach gum and snow lotus seeds one night in advance, remove the peach gum impurities, drain the water and set aside;

   

2. 2 The eggs raised at home are really beautiful in color, but they vary in size. Crack five eggs into a basin and mix them thoroughly with a whisk;

   

3. 3 Pour 500g milk and 50g white sugar into the egg liquid, stir well;

   

4. 4 Use a strainer or sieve to sift the egg liquid once, so that the steamed egg milk will be very smooth;

   

5. 5 Put the peach gum and snow lotus seeds evenly into five steaming bowls;

   

6. 6 Scoop the egg milk liquid into the steaming bowl with peach gum, until it is about 8 minutes full;

   

7. 7 Cover and steam for 15 minutes;

   

8. 8 You can eat it directly or let it cool and put it in the refrigerator to eat. If you like to eat refrigerated custard, you should add more sugar to the custard liquid at the beginning! Because shopkeeper Xiao Hang found that the sweetness of the custard when eaten hot was just right, but after being chilled, the sweetness was much weaker.

   

9. 9 You can cook some sago and add sugar when cooking, so that the cooked sago will have a sweet taste;

   

10. 10 Spoon a spoonful of the cooked and cooled sago onto the custard, and add a few wolfberry seeds washed with boiling water for decoration. It would be even better if there are mint leaves!