Custard Pudding

Overview

I saw this recipe in a pudding book. At the time, I thought it was quite strange. It had the same name as custard sauce. I guess it was because the recipe was similar. After making it, it felt very smooth and tender. It is a pudding suitable for all ages.

Tags

• baking
• dessert
• children
• afternoon tea
• pudding
• summer recipes
• caramel
• pure milk
• rock sugar powder
• wooden eggs

Ingredients

Steps

1. 1 Prepare raw materials. Use a food processor to grind rock sugar into powdered sugar. I used Cordyceps eggs, which are wood-fired eggs. These eggs are small in size and have large yolks, so I used 4 whole eggs. The original recipe is 3 eggs plus an egg yolk, if you use grapes

   

2. 2 Add rock sugar powder to milk, cook over low heat to about 60 degrees, and let the sugar powder melt

   

3. 3 Beat eggs

   

4. 4 Pour into the milk and stir while pouring. Because the milk is warm, constant stirring can prevent the eggs from clumping

   

5. 5 Stir thoroughly

   

6. 6 Filter to get a smooth pudding liquid

   

7. 7 Pour into baking pan, 8 portions full

   

8. 8 After preheating the oven to 150 degrees, pour warm water into the baking pan, use the water bath method, and bake for 30-35 minutes. I always use a shallow baking pan and bake it for 30 minutes. If the baking pan is deeper, bake it for a few more minutes to show elasticity but no wrinkles

   

9. 9 Baked pudding.

   

10. 10 Pour the baked pudding with caramel liquid and enjoy

    

11. 11 Looking at this upside down, half eaten, you can see that the pudding is very smooth.