Simple favorite: [Baked Durian and Sago Pudding]

Overview

Durian is delicious, but difficult to preserve. Therefore, my favorite way to eat it, besides eating it directly, is to freeze the durian meat until it is hard, and then defrost it slightly and soften it. The texture and taste are definitely comparable to cream ice cream, which is ice-cold, soft and glutinous. It’s just that my stomach can’t tolerate eating this way in winter. Today's way of eating is also one of my favorites. Relatively speaking, it is more suitable for this season. And it is also one of Xji’s signature products. The soft and glutinous durian meat, the tender custard sauce, the springy sago, plus the warm texture and rich milky aroma, I can eat a big bowl every time, and I still want to eat more. Children who love durian should not miss it.

Tags

• baking
• foreign cuisine
• children
• afternoon tea
• baked rice
• butter
• corn starch
• durian meat
• egg yolk
• rum
• sago
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Beat the egg yolks + fine sugar and stir until the sugar is basically dissolved;

   

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

   

4. 4 Add rum and continue to stir;

   

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

   

6. 6 Keep beating until the custard mixture cools down to a point where it is not hot to the touch. At this time there should be a very fine layer of foam on the surface;

   

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

   

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

   

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

   

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

    

11. 11 Turn off the heat. Cover and simmer;

    

12. 12 After 5 minutes, open the lid and stir the sago in the pot. Turn the heat back on and bring to a boil, then turn off the heat and continue to simmer covered for 5 minutes;

    

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

    

14. 14 Wash the mucus on the surface of the sago, wait for it to cool down, and then drain the water;

    

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

    

16. 16 Durian pulp is crushed into puree;

    

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

    

18. 18 Spread another layer of durian puree;

    

19. 19 Add ingredients alternately until used up or until the baking bowl is 90% full;

    

20. 20 Place the baking bowl into the preheated oven, middle rack, with upper and lower heat at 190 degrees, and bake for about 30 minutes, until the surface is golden brown. After baking, let cool slightly and serve hot.