Sweet Potato Egg Custard Pudding

Prepare the necessary materials, wash and peel the sweet potatoes, and cut them into thin slices.

Add eggs, milk, and cornstarch into a bowl, mix thoroughly to ensure there are no lumps of starch, making an egg and milk mixture.

Add a little more water to the pot, bring it to a boil, then add the sweet potato slices. Blanch for 3 minutes and then remove.

The custard should be filled to a height where the sweet potato slices are just barely visible, then it can be put into the oven for baking.

Oven temperature 200 degrees, baking time about 35 minutes. Note: The specific baking temperature and time depend on the temperament of the oven; just avoid burning the surface.

Freshly baked, let it cool until it's not hot, and you can start eating. It can be easily cut with a knife, with layers of sweet potato slices, interspersed with smooth egg and milk pudding. Every bite is a pleasure~