Upon watching Ace of Cakes on the Food channel, the craving of something sweet dawned upon me. Working with limited ingredients in the fridge, I decided to make steamed egg custard. The ingredients for steamed egg custard consist of eggs, milk and sugar. Since I didn’t have milk, I substituted with soy milk and I replaced the sugar with honey.

It took me two trials before I was able to produce egg custard that had the consistency and smoothness of tofu. The first two trials resulted in over-steamed and overcooked eggs that resembled soggy scrambled eggs. With the egg supply running low, I called my God mom in Malaysia for help. At this point I felt like I was in the game show, “Who wants to be a Millionaire,” using the lifeline. It’s been eight years since I’ve made steamed egg custard and it was my God mom who taught me how to make it. After the conversation with my God mom, she gave me an important tip. The secret to producing good steamed egg custard is allowing the egg to cook for the first five minutes on high heat and then lowering to low heat for another 5 minutes. The key here is not to over-steam the egg. I was able to make a beautiful and delicious steamed egg custard. Hey just like the popular saying goes, “The third time’s the charm”. =)

I prepared a sauce by mixing plum wine and honey and poured it on top of the egg custard. You can also substitute plum wine with lime juice. Chill the egg custard for 5 minutes in the fridge and serve chilled.

Steamed Soy Milk Egg Custard

1 Egg
Half cup of Soy Milk
2 teaspoons of Honey

1. Mix all the ingredients together
2. Pour into a bowl
3. Boil water for steamer
4. Place the bowl in the steamer and steam the custard on high heat for 5 min.
5. After 5 min, turn the heat to low and cook for another 5 min.
6. Chill the egg custard in the fridge and serve chilled.
7. Optional: Prepare honey and plum wine sauce and pour over egg custard.

It is very important to control the heat level. We don’t want to overcook the egg.

Enjoy

~Boon

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