Steamed egg custard, Chinese style aka 'Ton Kai Tan' is one dessert that I'm extremely fond of. Simple steamed egg custard, not too sweet, can be eaten warm or chilled When it's warm, it's soft and smooth, once chilled, it's a bit firm but just as delectable.
I remember that when I was little, the hawkers used to carry a pole on their shoulders and had a basket at each end and in each basket were his products and other paraphernalia used for his sale. The egg custards were sold warm as there was a small charcoal fire beneath the bowls of egg custard.
Eggs used to be a 'forbidden' food because the egg yolks have cholesterol in them and consuming them will raise cholesterol levels in our blood as well. Now studies have shown that this theory is seriously flawed. Eggs are a great source of protein and full vitamins A, B, C, D, E and K as well as iron, zinc and antioxidants.
see the marks where the knife has been inserted to test the custard
see the mini pandan/screwpine leaves, they are homegrown, don't misjudge them, tiny ones are more fragrant than those big fat ones
oops, better snap another picture before the whole thing disappears into my tummy
Recipe for Steamed Egg Custard
320 ml water
60 gm rock sugar
3 to 4 slices young ginger
3 or 4 screwpine/pandan leaves
Boil the water with the rock sugar, ginger slices and
pandan leaves till sugar dissolves
Let the syrup cool for about 10 mins.
Meanwhile, heat up a steamer,
once the water boils, lower to medium heat
Lightly beat the eggs and
add in the warm syrup, mix well
Strain the egg mixture into ramekins
Remove any foam from the mixture
Cover the ramekins with a piece of foil,
place them in the steamer
Steam over medium heat for about
20 to 25 minutes till custard is set
To test whether the custard is done,
insert a thin knife into the custard
The knife should come out clean.
Can be served warm or chilled
mmmm ....... heavenly, 'forbidden' food no more!