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