Chinese Egg Custard
Directions
- 1Crack two eggs into a glass bowl.
- 2Whisk in 2-4 teaspoons of maple syrup.
- 3Add 200ml of milk, 100ml of water, and then mix well.
- 4Divide the mixture between two bowls that you can steam.
- 5Place a steaming rack inside of a wide large pot.
- 6Add water so that the amount is just below the steaming rack.
- 7Bring the water to a boil, then return the heat to low.
- 8Place the two bowls onto the steaming rack.
- 9Place the lid over top of the pot and steam on low heat for about 15 to 20 minutes.
- 10Remove the lid to check.
- 11You'll know the egg custard is done when the middle is jiggly, but the sides are slightly firm and set.
- 12Top with raw honey, cinnamon, or fresh fruit like banana if you would like.
- 13Enjoy.
Ingredients
- 2 eggs
- 2 teaspoons maple syrup
- 200 mL milk
- 100 mL water
- raw honey
- cinnamon
- banana
Equipment
glass bowlwhisksteaming rackwide large potfork