Tuesday, 3 March 2009

Steamed Egg Custard

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
and (Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.

2 eggs (grade C)
180ml fresh milk
180ml water
1 small slice old ginger
3 tbsps sugar
1/4 tsp salt

1 tbsp sugar
4 tbsps water

1. Dissolve syrup ingredients. Set aside to cool.
2. Mix sugar, salt and ginger with water, cook till sugar and salt are dissolved. Do not bring it to a boil. Add in fresh milk and stir.
3. Beat the eggs. Add in (2) and stir well. Strain it.
4. Heat up a steamer and bring the water to a boil. Heat up 4 rice bowls in the steamer.
5. Pour in (3) till almost full. Steam for approximately 10 minutes.
6. Remove from steamer. Add in (1). Serve hot.

Time control:
Steam over high heat for the first 3 minutes. Open lid to release steam. Turn to medium heat, steam for another 3 minutes. Open lid again to release steam. Lastly steam over low heat for 2 minutes till cooked. This will ensure a smooth custard.
Prick the centre of custard with a small knife or fork. If it comes out clean, it is cooked. Top with a layer of thin syrup to stop the cooking process. Can serve with a drizzle of either Brandy, ginger wine, Cointreau (pronouned as Kwan-trow) or Kahlua coffee liqueur.


Yew Yen said...

Can I substitute fresh milk for low fat milk?

hanushi said...

When do you remove (2) or (3) from heat?

Y3K food & travel said...

When it's well mixed.