Chinese style egg custard (pudding)

Ingredients

• 400 grams whole milk
• 100 grams white sugar
• 2 grams salt
• 3 to 4 eggs (see Notes)

Instructions

• Make burnt sugar and put in bottom of 6 oz cups


• Stir milk, sugar, salt, and eggs together clockwise quickly without lifting the whip.
  
  


• Filter through strainer
  
  
  


• Put the mixture in the 6 oz cups and let sit 30 minutes


• Put pudding cups in a tray with about 1/4 inch water. Add enough water so the cups don't move by themselves and there will be enough left when you're done baking.
  
  
  
• Bake at 305 F for 50 minutes

Notes

• You will know the mix is ready when you can stir the edges of the mixing bowl without the mixture threatening to spill out due to centrifugal force. Also lift the whip and see if there are egg whites remaining.


• It's best if you let the eggs thaw first so it's easier to stir them in.


• You want to avoid adding air to the mixture.


• If you want to eat immediately when it's soft and warm, 4 eggs will make the custard firm enough. If you're planning to serve it cold, then 3 eggs will be enough as the custard will firm up when it gets cold.