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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!

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Comments

  1. MaryMohNovember 27, 2009 at 6:26 AM

    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. My Little SpaceNovember 27, 2009 at 12:15 PM

    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. penny aka jeroxieNovember 27, 2009 at 6:32 PM

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

    ReplyDelete
  4. Simply LifeNovember 27, 2009 at 6:39 PM

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

    ReplyDelete
  5. Sokehah cheahNovember 27, 2009 at 8:15 PM

    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. pigpigscornerNovember 27, 2009 at 10:49 PM

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

    ReplyDelete
  7. Sokehah cheahNovember 28, 2009 at 1:06 AM

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

    ReplyDelete
  8. Joanna AngDecember 25, 2020 at 5:43 PM

    any difference if milk is added?

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 13, 2021 at 11:29 AM

      Sorry for late reply. This is Chinese version of steamed egg custard, but I suppose if you like milk, perhaps you can use half milk and half water. You can give it a try.

      Delete

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