Kiwi osmanthus sugar pudding

Overview

We often eat pudding. Have you tried adding our oriental ingredients to this Western-style dessert? Today I just want to boldly make this little attempt. When I was creating this little pudding, in addition to kiwi as the protagonist, the first thing I thought of was osmanthus as its partner. I have always liked the aroma of osmanthus. Adding its aroma to this dessert will give it a very special texture. In this pudding, the bottom layer is milky and dense pudding, the middle is osmanthus and honey, and the top layer is kiwi fruit. Rich taste is still the direction I strive to pursue when cooking... I am still improving these small attempts. I welcome everyone's advice, thank you.

Tags

• dessert
• afternoon tea
• pudding
• animal whipping cream
• egg yolk
• kiwi
• osmanthus sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare the ingredients, separate the egg whites and egg yolks in advance, and keep the egg yolks for later use;

   

2. 2 Wash and peel the kiwi fruit, then use a fruit scoop to cut into small balls;

   

3. 3 Blend the egg yolks and stir into a uniform and smooth egg yolk liquid;

   

4. 4 Bring the cream and powdered sugar to a boil, stirring with a spoon while cooking, until the sugar is completely dissolved in the cream;

   

5. 5 Slowly pour the cooked cream liquid in step 4 into the egg yolk liquid in step 3. Remember not to pour the cream liquid too hard. Keep stirring with a stirrer while pouring it in, so that the egg liquid will not form egg yolks when it encounters the hot cream liquid;

   

6. 6 Pour the milk into the creamy egg liquid in step 5, and continue to stir it with a mixer while still pouring it in, until the two are combined;

   

7. 7 Pour the pudding liquid prepared in step 6 into the baking bowl. If you want the pudding to be smoother, it would be better to pour the pudding liquid through a sieve. Although I did not sieve it, I stirred it evenly in the previous steps, so the pudding was still very smooth, so I omitted the sieving step;

   

8. 8 Preheat the oven to 170 degrees, with upper and lower heat, middle layer, and bake for 20 to 30 minutes. The specific time depends on the temperature of each oven and the size of the baking bowl. My baking bowl is relatively small. After baking for 20 minutes, the pudding liquid will basically solidify. The pudding liquid does not shake, and the surface is golden, with brown burnt spots appearing;

   

9. 9 Freshly baked pudding from the oven;

   

10. 10 Use a small spoon to lightly pour a little osmanthus sugar onto each pudding. Remember to be gentle and spread a thin layer;

    

11. 11 Place the kiwi prepared in step 2 on top of each pudding, and this little dessert is officially completed.

    

12. 12 Like it? Such a little pudding with a little oriental feeling? ． ． ． Welcome everyone to give me more advice.