Milk Biscuit Pudding (No Additives)

Name: Milk Biscuit Pudding (No Additives)
Yield: 4 servings
Cuisine: Snacks
Ingredients: 400ml Milk; to taste Biscuit; 50g Cornstarch; 20g Flour; 2 pieces Egg yolk; 30g Sugar

A gentle homemade pudding where biscuit layers dipped in milk sit under a silky stovetop egg-yolk custard, chilled for hours until softly set and creamy.

0 minNewMedium Snacks Technique Buttery

Instructions

1
Add the egg yolk to the pot of milk.
2
Stir evenly.
3
Sift in the flour, cornmeal, and sugar.
4
Stir evenly. Heat over low heat while stirring continuously.
5
Stir until smooth.
6
Milk biscuits dipped in milk
7
Place the cookies that have been dipped in milk into the mold.
8
Pour the milk paste into the mold.
9
Flatten the surface, cover with plastic wrap, and refrigerate for two hours.
10
Put the remaining into a bowl, cover it with plastic wrap, and also put it in the refrigerator for two hours.
11
Two hours later, it solidified and stuck to the cutting board.
12
Divide into equal portions, and brush the surface with egg white. (You can use either egg yolk or egg white.) Bake in the oven at 250°C for 15 minutes.
13
The baked milk pudding is ready! Eat it while it's hot for a soft texture and sweet taste.
14
The cookie pudding is also done!
15
Cut into small pieces for consumption.
16
The cookie has absorbed the milk and has become soft.
17
Let's start eating dessert!