Steamed ginger egg custard is a smooth tasty dessert eaten just alone or after a nice big dinner. It's pretty good warm and very tasty when chilled.
It is simple to make and the secret to a smooth custard is to strain all the lumps out and the steaming process. You do not want to over or under steam it otherwise it will go all bumpy or not softly solid in the middle.
You will need for:
STEAMED GINGER EGG CUSTARD
- 3 eggs
- 1 tsp of ginger juice
- 1/2 tsp of corn flour or starch
- 1/2 C of water and water for steaming
- 1/3 C of sugar
- 1/2 tsp of lemon juice
- pinch of salt
1. Squeeze ginger juice by chopping ginger and squeezing it with your hands. Catch the juice with a small bowl and set aside.
2. Boil water for steaming
3. Next step is to whip the eggs in a small bowl with a beater for only a couple of seconds til you see no more egg white. Do not over beat! The texture of the finished egg custard might turn out rough.
4. In another bowl, add cornstarch with 250ml of water and mix very well.
5. On low heat saucepan, mix milk and sugar. Do not let it boil. Mix til the sugar dissolves and take off heat immediately. If it is too hot you would cook the egg mixture. Add less sugar if you don't like the dessert to be sweet.
6. In a new bowl, mix together the milk and sugar mixture (CHECK! need to be cool) and egg mixture together. Then add in the lemon juice, salt and ginger juice. Then add the cornstarch mixture - make sure the cornflour hasn't settled....shake it well again before adding to the bowl.
7. Stir slightly.
8. In a strainer (very important), strain into another bowl. Straining helps to prevent the lumps and gooey stuff from the egg. It helps to smooth the texture of the custard.
9. Then in 2 good sized dessert bowls add the strained mixture into each carefully. Maybe you have enough for a 3rd bowl....or ramekin.
10. Cover with foil and steam (in the boiled water) for 12 to 13 minutes. This depends on what steamer you are using. I use my Breville Electronic steamer. Try not to over steam!
11. When done, remove with tongs carefully and let cool and serve. Chill if you like it cold :).