The roasted milk that was very popular some time ago has been made twice this week. As a “zero cooking” dessert, it is delicious! ① Simple and convenient: you can do it with your hands, and you don’t need to wash a lot of dishes. ② Healthy low-calorie: no butter, low fat. ③ Delicious to satisfy the craving: smooth and sweet, soft and tender baked egg tart core. – PS: Lots of mixed reviews about roasted milk, the difference is the amount of sugar. Don’t reduce sugar, the sweetness will not be achieved, and there will be a cliff-like difference overall.
The practice of baking milk
The roasted milk that was very popular some time ago has been made twice this week. As a "zero cooking" dessert, it is delicious!
Equipment
- 1 Baking tray
- 1 oven
Ingredients
Ingredients
- 500 ml milk
- 2 yolk
- 40 g sugar
- 50 g corn starch
- 1 Cheese
- 1 {brushed surface} egg yolk
Instructions
- Put milk, egg yolk, sugar, and cornstarch into the pot, heat over medium heat, and stir.
- After the texture is blended, add the cheese slices.
- Reduce the heat to low and continue to stir until the cheese has melted and the texture is thick and lumpy.
- Reduce heat to low or turn off, and stir quickly until thick and smooth.
- Pour into molds and refrigerate for at least 4 hours.
- You can enjoy it directly. You can also continue: to unmould and cut it into pieces.
- Grease the baking tray, put milk cubes on it, and brush with egg yolk.
- 200°C for 20 minutes.
- 😀
Easy to make and delicious. Just one thing: It turned out too wet. I\’d recommend reducing the maple syrup back to a half cup. Or put one less egg.