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Steamed Egg Custard Recipe

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This recipe for Steamed Egg Custard, by , is from Lifeline Family Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Winnie Wong
Added: Wednesday, April 22, 2009

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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