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Easter Egg Pudding
(Serves: 8)

1 egg
2 egg yolk
200ml milk
50ml whipping cream
35g sugar
½vanilla pod, minced
8 eggshell

1. Heat milk, whipping cream and vanilla pod in a pot, remove from heat once milk mixture is simmering. Set aside
2. Combine egg, egg yolk and sugar in a bowl and then add milk mixture and whisk all together.
3. Run the mixture through a sieve. Pour the mixture into the eggshell until 90% full.
4. Wrap with foil paper and set the egg pudding in the bowl. Place into a steam oven and steam at 100℃ for 20 minutes. Remove from the steam oven. Set aside until it is room temperature and then move it to refrigerator to chill. Serve cold.
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