Lemon juice or vanilla juiceA little (can be added or not)
Ready for basic ingredients for making egg pudding
45g white granulated sugar, spare (can be increased or decreased according to personal favorite taste)
Add 45g white granulated sugar to milk and stir until the white granulated sugar is completely melted. [Place the container containing milk in hot water to help the white granulated sugar melt]
Beat the eggs completely until they are slightly frothy, add a little lemon juice, and the protein is not hung on the chopsticks or eggbeater.
Add the processed milk to the beaten egg mixture and stir well.
After adding milk, mix the milk and sieve it, and sieve 2-3 times.
You can choose a soup pot without sieving utensils, the main point is to cut off the egg whites that are not completely beaten.
Preheat the oven at 170 degrees for 10 minutes. Pour the prepared milk evenly into a pudding bottle or a container that can be put into the oven
Cover the foil with tin foil to prevent long bubbles in the baked pudding and place it in a baking pan with a moderate amount of hot water. Bake at 170 degrees for 40 minutes. (The reference values for different brands of ovens are not the same, but I have tried several ovens, and almost all of them are within this time)
The finished pudding can be eaten while it is hot, and it is also good to eat it after refrigerated! Rest assured that no additives for babies ❤️
Don't be lazy during the egg-beating session. Don't want your pudding to have more air bubbles and beat longer to break the air.
Granulated sugar is appropriately increased or decreased according to personal taste
The baking time can be slightly extended by 5 minutes. Different ovens have different time.
Add a little lemon or vanilla juice to reduce the fishy smell of protein
Egg Pudding (Simple Version)
Amount Per Serving
Calories 271Calories from Fat 99
% Daily Value*
Saturated Fat 5g31%
Vitamin A 608IU12%
* Percent Daily Values are based on a 2000 calorie diet.