Corn egg custard
Overview
I saw it online and learned to make it myself. The soup tastes smooth and glutinous, and the cornflakes taste delicious. Thickened with kudzu powder, it has a refreshing aroma and a sweet taste from corn. It’s really delicious. It’s good to have a bowl for breakfast or midnight snack.
Tags
Ingredients
Steps
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Prepare ingredients
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Boil the kudzu root powder with cold water and mix it into watery starch for later use.
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Beat eggs
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Boil water in a pot, add corn flakes and rock sugar and cook together
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After boiling, slowly pour the egg liquid into the pot, stirring constantly with a spoon, so that when the eggs are dropped into the pot, they will form egg flakes.
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Add wolfberry and cook for a while.
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Slowly add the reconstituted water starch, stirring the spoon constantly in the pot to prevent the water starch from clumping.
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When the soup is thickened, you can take it out of the pot and enjoy it.
