A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 20 April 2016


This soft and smooth 
texture of egg custard 
is loved by many of us in the family

Steamed Egg Custard

A)   For Caramel:
             3 Tbsp sugar
             2 Tbsp water
             1/2 tsp lemon juice

B)  For Custard:
             320g milk
             2 large eggs
             1/4 tsp vanilla
             3 Tbsp sugar

1) heat 4 ramekin in boiling water
2) To prepare custard, lightly beat eggs with sugar
3) add milk, vanilla & mix to dissolve sugar
4) strain custard mixture & leave aside
5) heat (A) in a small pot to caramelise, taking care not to burn
6) when colour turns amber, remove from heat
7) divide caramel into 4 heated ramekin
8) divide the egg mixture into the 4 ramekin
9) steam at medium low heat for 15min
10) remove & let cool
11) cover with cling wrap & chill, serve cold

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