Friday, July 29, 2005

Steamed Egg Custard



Steamed Egg Custard
Serve 3 – 4.

Ingredients:
2/3 cup hot water
1/3 cup evaporated milk
¼ cup sugar
4 eggs

Method:
1. Dissolve sugar with hot water. Set aside to cool.
2. In a mixing bowl, beat the eggs lightly.
3. Whisk in the cool syrup and evaporated milk.
4. Strain the egg mixture thru a fine sieve.5. Bring mixture to steam for 15 – 20 minutes.
5. Serve warm.

4 Comments:

Anonymous kim loo said...

Hi Jaz,
Thanks for the steamed egg custard recipe...........tried it and love it.Can we add in some meat or veg like the Japanese version of cawan mushi
Kim
Kym.Kinabalu@gmail.com

Saturday, October 15, 2005 6:07:00 PM  
Blogger Jas said...

Hi Kim,

I’m glad that you like it. Yes you can add in some meat and veggie. But I haven’t try making chawanmushi. I find you a link of making chawanmushi perhaps you want to give it a try? If you don’t want to make the dashi stock yourself you use chicken stock too.

Here there link: http://www.bob-an.com/recipe/dailyjc/basic/chwan/chwan.html

Saturday, October 15, 2005 6:59:00 PM  
Anonymous gin said...

Hi Jas,

My steam eggs turns out a lots of holes on the surface, where did i go wrong?

Sunday, August 24, 2008 3:15:00 PM  
Blogger Jyoan said...

gin, the holes are the results of bubbles.

If you are using a water bath, simmering while still whisking egg in, make sure it doesn't comes near boiling at all.

If you are purely steaming, then you can use a pick to poke away all bubbles before covering the steamer. While whisking, don't do it too fast, otherwise it form bubbles, and make job difficult.

Wednesday, November 25, 2009 11:13:00 PM  

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