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.
posted by Jasmine Riko at 7/29/2005 06:38:00 PM
4 Comments:
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
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
Hi Jas,
My steam eggs turns out a lots of holes on the surface, where did i go wrong?
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.
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