Sunday, April 25, 2010

Steamed Egg Custard Dessert

Steamed Egg Custard Dessert

Unlike traditional baked custard or flan, steamed egg custard is light and silky smooth. To achieve the silky smooth texture, the custard is strained through a fine sieve before steaming. The temperature of the water is very important. The water must reach a boiling hot temperature; then the heat is reduced to low so that the water will have very little bubbling activity while the custard is steaming. Covering the custard cups with plastic wrap during the steaming process is also important so that the custard will not puff up like a souffle. I tend to crave for this style of egg custard from my childhood memory. Sometimes I eat this egg custard for a quick nourishing breakfast before my workout at the gym.

4 large eggs (about 7.2 to 7.7 ounces)
1/2 cup organic evaporated cane juice (3.5 ounces)

2-1/2 tablespoons 100% maple syrup (2.6 ounces)
2 cups reduced fat milk (16 ounces)

Nuk eggs by emerging eggs in very hot tap water for about 1 minute.

Heat milk in the microwave for 1:30 minutes at high power or until hot, but
not boiling.

In a large bowl, whisk the eggs, evaporated cane juice and maple syrup until blended. Gradually add the hot
milk to the eggs and whisk until blended and evaporated cane juice is dissolved. Strain custard through a fine sieve into a large measuring cup or large pitcher with a pourable spout. Distribute the custard among 6 custard cups or ramekins (about 4.7 to 4.8 ounces per cup). Cover each cup with plastic wrap. I like to use the "stretch-tite" brand plastic food wrap.

In a large, deep pot with a lid, fill the pot with 1 inch of water. Place a steamer rack at the bottom of pot. Bring water to a boil. Lower heat to low (simmering water with very little gentle bubbles) and place the custard cups on steamer rack. Can steam in
2 batches if all 6 custard cups cannot fit in the pot at one time. Cover pot with lid and steam 13 to 14 minutes. Custard will be set and slightly jiggly in the center, but will firm up as the custard cools. Let custard cool to room turemperature, about
2 hours. Do not remove the plastic wrap while custard is cooling to prevent custard from shrinkage on the sides and forming a skin on top. Can adjust plastic wrap if the plastic is concaving into the custard during cooling. Store custard in the refrigerator; recover with clean plastic wrap.

Custard can be eaten room temperature or chilled.

Yields 6 servings
About 189 calories per serving

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