Steamed Egg Custard
80g rock sugar (I've used the brown kind and 80g is a bit too sweet, have to reduce)
250ml fresh milk
1. Bring (A) to boil. Cook until sugar has dissolved. Leave to cool.
2. Beat eggs lightly and mix together with (A) and milk.
3. Sieve into steaming pot (you can use ceramic/porcelain bowls or in my case ramekins due to the size of my steamer). Cover and placed in double boiler. Cook for 30 mins (in my case, I managed to get 6 ramekins out of the mixture and steamed them for 20 mins.)
Ref: The Best of Patsie Chong - Pregnancy & Confinement
If you fancy milk curd (dun nai), try this Fresh Milk Curd With Ginger.
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