Skip to main content
logo
Food Advertising by

Steamed Egg Custard



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

Ingredients
3 eggs
320 ml water
60 gm rock sugar
3 to 4 slices young ginger
3 or 4 screwpine/pandan leaves

Preparation
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!

Comments

  1. mmmm....that's looks so soft, smooth and delicious. If I'm there, everything will end up in my stomach :P. I love egg custard.

    ReplyDelete
  2. What a coincidence! I also thought of making this during the weekend. Yours look excellence silky smooth. I like eating it with brown sugar ginger syrup. Sounds like eating 'tofu hwa'! haha....

    ReplyDelete
  3. So smooth and looks so soft! I love it :)

    ReplyDelete
  4. Wow! I can't believe how smooth and perfect you can make it look!

    ReplyDelete
  5. Simply Life
    Yes, must strain the egg mixture and remove any foam.

    penny
    When eaten warm it's softer, a bit like
    'tau fu far', chilled equally good.

    My Little Space
    Wonder how it'll look like with brown sugar syrup, maybe a darker yellow? Need to explore.

    Mary
    It'll be wonderful if you eat it hot on a cold day.

    ReplyDelete
  6. What a coincidence! I made some recently too! I have to try yours with ginger and pandan, nice flavours!

    ReplyDelete
  7. pigpigscorner
    Oh, would like to see your pics too. Thanks for dropping by.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Turmeric chicken (2) ~ 黄 姜 鸡

A lot has been said about the nutrients and health benefits of adding turmeric to our diet.  Not only is turmeric a good source of manganese and iron, it also helps to lower blood triglycerides after a meal.  Moreover it helps to add more colour to a dish as you can see from this Turmeric Chicken dish which I'm sharing with you today.




Turmeric chicken (2) ~ 黄 姜 鸡 
Ingredients 650 gm chicken (3 whole leg of chicken cut to preferred sizes)2 tsp turmeric powder1 big onion cut into wedges2 Tbsp coconut milk1.1/2 cups watercurry leavessalt, sugar, light soya sauce to tasteMethod Marinate the chicken pieces with the turmeric powder, a bit of salt and sugar for a few hours or overnight,Heat up some oil in a wok, shallow fry the chicken pieces, add in water and let cook till chicken is tender and cooked through. Toss in the onion wedges followed by the coconut milk and curry leaves.Fine tune to taste with sugar, salt and light soya sauce.Dish out and serve with rice or bread.



Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…