Egg Pudding

This is my 2nd time trying egg pudding. The first time I did was in last year and after that I didn't make it again until yesterday. As my hubby was not feeling well these days and I wanted to prepare for him something nutritious. Since he didn't want to have cakes, I decided to make this pudding for him.

I got this recipe from one of the Burmese cook book which I bought from Burma. It is quite a good book and we can find over 500recipes in it. The only difficulty is that all the measurement mention in the book are in Viss, Burmese measurement unit. However, one lucky thing is my hubby knows the conversion from Viss to kg. So, I did re-calculation based on my tin size.


Here is the recipe (Make 8x8 square tin, final height of pudding only about 1/2")

• 5 Eggs
• 60 grams of sugar
• 2 Tbsp of condensed milk
• 200 ml of fresh milk
• 100 ml of water

Method

1. In a clean bowl, bring milk and water to boil.
2. Once it boils, add condense milk and leave it till boil again. Set aside
3. In a mixer, beat sugar, eggs and vanilla extract till ribbon like stage (for this stage, the book mentions that need to beat the eggs until the volume is increased. However I am not so sure is it referring to just foamy or ribbon like stage. So I whisked till ribbon like stage. May be just foamy also shouldn't be a problem, I guess)
4. Then mix with milk mixture.
5. Bake in 160 degree C oven for 30mins.

Thought it started up with big volume, final result thickness is about 1/2 inch only. That's why I was wondering the eggs and sugar might not necessary to be in ribbon like stage. Will try it out again soon. The taste was great and it was just delicious. Hope you like it.