Chocolate Egg Custard Pie

Taste: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Moderate.

Detailed Steps for Making Chocolate Egg Custard Pie

Start by making the egg custard filling. Beat 2 egg yolks with sugar and milk until the sugar is dissolved and the yolks slightly whiten.

Add chocolate sauce and mix well.

Sift and mix low-gluten flour and cornstarch, then add to the egg yolk mixture.

After mixing well, add butter.

Microwave on high for one minute, stir well, then microwave on high for another minute and stir well again.

Shape into a round stick in a plastic bag and freeze until firm in the refrigerator.

Now, make the outer cake. Beat 2 eggs with 50g sugar.

Heat the egg mixture over water to 40 degrees (slightly higher than body temperature) until it can form patterns.

Sift in a mixture of low-gluten flour and milk powder, then mix the batter with a hand whisk without stirring in circles to prevent deflation.

Melt butter with milk in the microwave.

First mix a small amount of batter with butter, then quickly mix in the rest of the batter.

Pour a thin layer of egg yolk batter into the mold and bake in a preheated oven at 180 degrees for about 3 minutes until the surface sets slightly.

Take out the frozen chocolate filling and slice it;

Quickly place the chocolate filling on top.

Fill the mold with batter up to nine-tenths full, then return to the oven and bake at 180 degrees for about 20 minutes until the surface is golden brown.