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

Wednesday 20 April 2016

EGG CUSTARD/PUDDING


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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