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Steamed Egg Custard Recipe

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This recipe for Steamed Egg Custard is from Lifeline Family Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs at room temperature
6 half egg-shells of fresh milk
3 tbsp castor sugar
2 tsp ginger juice (optional)
Directions:
Directions:
1. Beat eggs, sugar and milk lightly for 3 minutes or until slightly creamy. Mix in ginger juice.
2. Sieve mixture into 4 small bowls. Skim bubbles from the top of the egg mixture. This ensures the custard will have a smooth surface when cooked.
3. Bring a wok of water to a rolling boil. Place a steamer rack over the water.
4. Place bowls on the rack and place the cover over the wok.
5 Steam egg mixture over high heat for 5 minutes. 6. Lower flame and continue to steam for another 10 minutes. 5. Test for doneness with a toothpick.
4. Serve hot or chilled.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Custard will be overcooked if the temperature inside the wok is too high. One solution is to position the lid in such a way that a little vent is created to let some steam escape. This way the custard will turn out velvety smooth and lovely in taste.

 

 

 

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