Kiwi Osmanthus Sugar Pudding

1. Prepare the ingredients and separate the egg white and yolk in advance, leaving the yolk for later use;

2. Wash and peel the kiwi fruit, then use the fruit to dig and cut it into small round balls;

3. Disperse the egg yolk and stir until it becomes a uniform and smooth egg yolk mixture;

4. Boil the cream and powdered sugar, stir with a spoon while cooking until the sugar is completely melted into the cream;

5. Slowly pour the cream liquid cooked in step 4 into the egg yolk liquid in step 3. Remember not to pour the cream liquid too vigorously, and constantly stir it with a mixer while pouring it in. This way, the egg liquid will not bloom when it encounters hot cream liquid;

6. Pour the milk into the cream and egg mixture from step 5, still stirring continuously with a blender until the two blend together;

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

Preheat the oven to 170 degrees Celsius, 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, and after baking for 20 minutes, the pudding has basically solidified. Pudding liquid should not shake, and the surface should be golden brown with brown burnt spots;

9. Freshly baked pudding from the oven;

10. Use a small spoon to gently drizzle osmanthus candy onto each pudding, remember to do so gently and spread a thin layer on top;

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

Do you like it? A little pudding with a hint of Eastern sentiment like this Welcome everyone to give us more advice.