Egg pudding

This egg pudding delivers a softness that touches the tongue and leaves a sweet, moist trail. Its texture is silky smooth, blending with the aroma of warm milk and thick, creamy egg yolk. When cooled, its surface reflects soft light like a smooth mirror, garnished with dried grated coconut for a light savory touch and textural contrast. Each mouthful is a comforting, classic memory, ideal for relaxing with a cup of warm tea.

Ingredients

• 1 tbsp of sugar
  
• 1 tbsp corn starch
  
• 250 ml milk
  
• 2 egg yolk seeds
  
• 1 tsp desiccated coconut
  

Steps

1. Take 2 egg yolks and add 1 tbsp sugar.
   
2. Add 1 tbsp corn starch
   
3. Shake until everything is mixed well.
   
4. Prepare 250 ml of liquid milk
   
5. Add 250 ml of milk to the beaten eggs, stir until well mixed and strain the pudding mixture.
   
6. After filtering
   
7. Pour into a pan
   
8. Then we cook while stirring continuously until it thickens and is cooked.
   
9. After this, turn off the heat (cook for 10-12 minutes)
   
10. Then we pour it into a container
    
11. Let it cool, cover the pudding container and put it in the refrigerator.
    
12. We take it out of the refrigerator
    
13. We open and close with a plate then
    
14. We're back
    
15. Here are the results and we sprinkle with 1 teaspoon of dry grated coconut to make it even tastier and ready to be enjoyed.
    

Languages

Eierpudding - Deutsch (German) version
Egg pudding - English version
Pudín de huevo - Española (Spanish) version
Pouding aux œufs - Français (French) version
budino all'uovo - Italiana (Italian) version
卵プリン - 日本語 (Japanese) version
계란 푸딩 - 한국인 (Korean) version
พุดดิ้งไข่ - แบบไทย (Thai) version
鸡蛋布丁 - 简体中文 (Simplified Chinese) version
雞蛋布丁 - 香港繁體中文 (Traditional Chinese - Hong Kong) version