Steamed Egg Custard
(A)
80g rock sugar (I've used the brown kind and 80g is a bit too sweet, have to reduce)
200ml water
250ml fresh milk
4 eggs
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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darn it! nice :P
ReplyDeleteohhh...my friend and I was talking about this the other day and I'm wondering what's it's call besides custard. Glad to see this post, now I remember what it is.
ReplyDeleteNicely done. Hard to get a smooth one!
ReplyDeletethere's something soothingly calming about steamed egg, be it chawan mushi, caramel custard, steamed 3 wong dan, or plain steamed egg with milk.
ReplyDeletesome chef told me to use same amount of egg and water. looks like u r on a right track . . .but sugar ? errr...
ReplyDelete:D KY
ReplyDeleteMs. _____ 2 be !, so you know what it's called now?
thanks wmw, tell me about it. i've wasted lots of egg before this recipe came about :p
totally agreed with you J2Kfm!
mike, that method was to make sui tarn, the savoury version. this one with sugar is dun (double-boiled) darn, a dessert or supposed "yoon" the body.
wow nice !!Looks really smooth , haha.. show me ur boiboi's pics!!
ReplyDeleteDid this before~~ quite hard to control the steaming time :P
ReplyDeletedarn yum! haha
ReplyDeleteLooks nice! Will try it out!
ReplyDeletebizkutraya,
http://www.bizkutraya.com
errmmm let's see one of these days ok jin hooi
ReplyDeleteyalor mimi :(
:D ciki
thanks bizkutraya
i've tried this recipe, reduced sugar to about 50g. Which is just nice for me and my little one! Very good!!!!
ReplyDeleteBabe! U just reminded me of my childhood favourite. I ask my grandma to cook this regularly!!! And now I have the recipe to try it at home too! Thanks!!
ReplyDeletethanks viv m y for the tip ;-)
ReplyDeletedaphne, you lucky you!!! i've tried many times but failed. imagine the amount of eggs and milk gone down the drain :p luckily now we've got one that works!!!
I tried this last nite, sad to say the first batch was 'oversteamed', second batch turns out better but before the middle gets cook the side already starting to be 'potholes'. Am I doing something wrong here?
ReplyDeleteTaste wise it's good, my son loves it!
maelyn, i think it's too hot. if you're not sure, use low heat all the way.
ReplyDeleteit's not easy to make this perfectly. previously i've thrown away many spoilt tries :p
you'll need to adjust the timing accordingly to the size of your containers. the heat is also another factor. good luck.
Can you use white sugar instead of rock sugar?
ReplyDeletenate n annie, i supposed you could but you might need to adjust the amount accordingly
ReplyDeletehi babe_kl, I did another batch this week and it turns out very very smooth. You were right, it was too hot. Thanks for the recipe and advice. I love it!
ReplyDeleteYAY maelyn, glad you did it!!
ReplyDelete