Steamed Egg Custard
|Water||15 Fluid Ounce (400 Milliliter)|
|Sugar||4 Ounce (110 Grams)|
|Eggs||6 , beaten|
|Almond extract/Vanilla extract||1⁄4 Teaspoon|
|Crystallized ginger/Fresh orange zest||2 Tablespoon|
1 In a large pan, combine the water and sugar together.
2 Bring it to a boil.
3 Continue boiling until the sugar has dissolved completely.
4 Allow the mixture to cool completely.
5 In a large bowl combine the eggs, almond or vanilla extract and ginger or orange.
6 Mix them thoroughly.
7 Pour in the cooled sugar-water mixture.
8 Into a heatproof shallow bowl, transfer the mixture.
9 Using a round piece of waxed paper or parchment paper, cover the top of the bowl to prevent drying of the custard.
10 Set up a steamer or put a rack into a wok or pan.
11 Add in 2 inches (5 cm) of water and bring to a simmer.
12 Place the bowl of custard into the steamer or onto the rack.
13 Tightly cover the wok or pan.
14 Gently steam for about 20 minutes or until the custard has set.
15 Remove the cooked custard and allow it to cool slightly.
16 Serve warm.
You can also choose to wrap the custard in a clingfilm and put it in the refrigerator until you are ready to serve it.