Steamed hawthorn egg pudding

Overview

There should be two types of egg pudding. One is to add a gel such as gelatin tablets, and the other is to simply rely on eggs to be heated to solidify. Egg pudding made in the oven needs to be heated over water. The basic ingredients are very simple: eggs, sugar, and milk. The more classic version will add vanilla and caramel. Our egg custard is actually somewhat similar to the caramel pudding in the oven. I can't find a small pot suitable for boiling caramel. If I boil sugar in a big pan, it will boil less and it will stick to the bottom of the pan. If I boil it too much, will I eat so much sugar? I like the sour and sweet taste of hawthorn, so I use the fruit peel to heat water, heat and melt it in a small container over water, and use it as a dipping sauce for pudding. The taste is still good. In addition, I once saw a book specifically about making pudding, and it was also mentioned that you can use a rice cooker or steamer to make pudding. The pudding in the rice cooker is heated slowly for [4-5] hours using the [Keep Warm] function! This time is too long. However, the good thing is that you basically don’t have to look at it. Just check it every hour. You don’t have to worry about over-steaming and big bubbles appearing in a few minutes. The steamer version of pudding actually looks like egg custard no matter how you look at it! Finally, some recipes will use more egg yolks, such as 1 whole egg and 1 egg yolk. But I only used one whole egg this time.

Tags

• soup
• egg
• juice powder
• white vinegar
• milk

Ingredients

Steps

1. 1 Put all ingredients into a bowl and mix well.

   

2. 2 Sieve the pudding liquid through a sieve. This step is still necessary.

   

3. 3 It is better to sift it two to three times. This is the protein residue in the sieve after sieving. Sifting can make the taste more delicate.

   

4. 4 The pudding liquid after sifting looks much smoother than the freshly mixed one.

   

5. 5 Seal the pudding bowl with plastic wrap to prevent water from dripping into the bowl during steaming. Poke small holes in the plastic wrap.

   

6. 6 Bring a pot to a boil over high heat, add hot water to the pot, steam for 1-2 minutes, then turn to low heat for 40 minutes.

   

7. 7 Cut the fruit peel into small cubes, put it in a container, and heat the water until it just covers the fruit peel.

   

8. 8 Put the container into a hot water pot, heat it over water, and slowly stir the fruit peel until it melts into hawthorn pulp.

   

9. 9 Refrigerate the pudding, take it out and run a knife along the edge of the bowl, then put the bowl in hot water for ten seconds. Cover the bowl with a plate, then invert the pudding onto the plate, allowing it to smack a few times. Finally, garnish with melted hawthorn sauce.