Osmanthus Egg Pudding
“After making the egg tart, half a box of whipped cream is left. I don’t know what to do at the moment, so I made a cream egg pudding. It is convenient and fast. The egg pudding has been made many times, and the cream is the first time. The cream is really fragrant. It’s very rich in milk flavor, it’s much better than before. I think it’s freshly baked, it tastes like egg tarts, and it’s very smooth and tender. The
whole family ate it together and said it was delicious. My husband was late When I came back, I thought he would not eat it. I ate his portion. I came back as soon as I finished eating, and then stared at me fiercely, blaming me for eating it, haha. ”
The practice of Osmanthus Egg Pudding
Add sugar to the milk, cook over low heat until the sugar melts, add light cream and mix well.
Break the eggs and pour them into the milk.
After sifting, sieved.
The pudding liquid is sieved and poured into a bottle, eight full.
Pour hot water into the baking tray, 2 cm high, put it in the preheated oven, and heat it at 170 degrees for 35 minutes. Add some sweet-scented osmanthus to eat, the taste is better. Finally, you get home cooking Osmanthus Egg Pudding.