1 cup beaten egg
1 cup water
1 cup fresh milk
100g (4 oz) rock sugar
1) Add fresh milk to the beaten egg gradually.
2) Dissolve rock sugar in 1 cup of water (SFF: achieved by boiling both items together over a stove).
3) Cool the sugar syrup.
4) Gradually mix the sugar syrup into the egg mixture and drain. (SFF: I wasn’t sure what she meant by “drain” here but I took it to mean that she wanted us to pass the mixture through a sieve)
5) Divide mixture into 4 rice bowls.
6) Steam over gentle heat in a bamboo steamer for about 25 minutes or until set.
7) Serve hot.
Tips from the author:
Cooking time is about 15-20 minutes.
- Recipe adapted slightly from the book above where it goes by the name “Steamed Milk Custard”.
- To purchase your own copy, go to : http://www.66emart.com/en/product/item/16/product_detail.html
- The website lists all the recipes in the book – classic Hong Kong snacks & desserts.
- I thought it sounded strange that one of the tips stated that water vapour is to be avoided during the steaming process.
- My translation of that bit is that the cling film prevents condensed water droplets from falling into the bowl which could result in a custard that’s too watery and with pock-marks on the custard’s smooth surface.
- I added some ginger juice (pound a thumb-sized bit of ginger to extract the juice) to my custard just before eating for an added zing.
- Ginger helps to alleviate cold symptoms and has a tummy-warming comfort food effect.
- I used about 95 g of sugar instead but it was still just a little too sweet for me. Will try again with 85g of sugar the next time and keep tweaking it to my taste.