Raw materials:
2 eggs, milk 150g, whipped cream 100g, 25g fine sugar, and some eggshells.
Making:
1. Take out the small-headed egg, open a small mouth, and pour the egg liquid into the basin;
2. Wash all eggshells, wrap them in tin foil and put them in a baking tray;
3. Add fine sugar to the milk, and heat and stir until it is saccharified;
4. Add whipped cream and egg liquid in turn;
5. Stir well and sieve twice;
6. Make the eggshell about 8 minutes full;
7. Pour cold water into the mold.
8. Adjust the Depp oven to the rapid heating range of 190 degrees and bake for 30 minutes.
Caramel egg milk
Raw materials:
1. sugar paste: sugar 200g water 80
2. Whole egg, 3 yolks and 2 servings of sugar
3. Pure milk 500g whipped cream100g
Making:
1. Cook the caramel sauce and put a little into the pudding mold;
2. Put the whole egg, yolk and fine sugar together and mix well for later use;
3. Heat pure milk and light milk together to 60 degrees and stir evenly;
4. Mix the cream and egg paste evenly in several times;
5. Sieve the mixed pudding sauce to remove foam and pour it into the mold;
6. Put the pudding mold into a baking pan with a depth of 1cm to prepare for baking;
7. Heat the Depp oven to a low temperature of 190 degrees, and bake for 15 minutes for curing.
Tips:
1, ceramic coffee cups can be made without pudding molds;
2. It will taste better if pure milk is replaced with fresh milk;
Matcha pudding
Ingredients: 4 eggs, 200 grams of whipped cream, 200 grams of milk, 50 grams of fine sugar, moderate amount of warm water and moderate amount of matcha powder.
Steps:
1, add water to matcha powder and mix well for later use;
2. Mix whipped cream and milk evenly and heat to 60 degrees;
3. Slowly pour the matcha liquid and mix it evenly with the cream liquid;
4. Beat the eggs into the container, add the fine sugar, and stir at medium speed until the fine sugar melts, and don't send them away;
5. Mix the matcha cream liquid and the egg liquid and stir for several times;
6. Sieve the mixed pudding liquid and pour it into the mold;
Bake at 7.200 degrees for 25 minutes.
Tips:
Beat eggs and fine sugar too much, or the internal structure will be bad.
Pudding is naturally cooled after baking, and it is best to eat it after cold rubbing for 2 hours.