Raw materials:

2 eggs, milk 150g, whipped cream 100g, 25g fine sugar and several eggshells.

Making:

1, take out the small head of the egg, open a small mouth, and pour the egg liquid into the basin;

2. Wash all eggshells, wrap them in tin foil and stand in a baking tray;

3. Add the fine sugar into 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, causing the eggshell to be about 8 minutes full;

7. Pour cold water into the mold.

8. Turn the Depp oven to the fast heating position 190℃ and bake for 30min.

Crème caramel

Raw materials:

1. Sugar paste: sugar 200g water 80

2. Whole egg, 3 yolks and 2 sugar 70

3. Pure milk 500g whipped cream 100g

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 at 60 degrees and stir evenly;

4. Mix the cream and the egg paste evenly in a few times;

5. Sift the mixed pudding sauce to remove foam and pour it into the mold;

6. Put the pudding mold into a baking pan with 1cm deep water to prepare for baking;

7. Adjust Depp oven to low heating 190 degrees, bake 15min and solidify.

Tips:

1, ceramic coffee cups can be used without pudding molds;

2. It will taste better if pure milk is replaced with fresh milk;

Matcha pudding

Ingredients: 4 eggs, 200g whipped cream, 200g milk, 50g fine sugar, moderate amount of warm water and moderate amount of matcha powder.

Steps:

1, matcha powder, add water and mix well for 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, without sending it away;

5. Mix and stir the matcha cream liquid with the egg liquid several times;

6. Sieve the mixed pudding liquid and pour it into the mold;

7. Bake at 200 degrees for 25min.

Tips:

Eggs and fine sugar are beaten too much, otherwise the internal structure will be bad.

After the pudding is baked and naturally cooled, it is best to eat it in cold rubbing for 2 hours.