Tuesday, May 3, 2011

Ginger Steamed Egg Custard

Some of the desserts found in Singapore, Malaysia and Hong Kong are unusual to European tastes as they cross what I like to call the the sweet savoury divide. By which I mean they use ingredients such as sweet potato, yam, red beans and sweetcorn which are almost always associated with savoury dishes in Europe. It took some getting used to but I have to say I am now a convert and  I won't look at a kidney bean or sweet potato in quite the same way again.One of my favourite desserts in Singapore is Steamed Egg Custard served warm with a ginger jus and I regularly have cravings for the smooth rich velvety texture and delicate flavour. I like this dish for breakfast, weird I know, but don't knock it until you have tried it. I am also looking forward to getting my hands on some rhubarb to poach and serve with this.

The best  way to ensure a good custard is to: 
  1. Ensure your milk and sugar mixture is cool before you add the eggs to ensure you don't get scrambled eggs.
  2. Don't over beat the mixture as you do not want bubbles spoiling the texture.
  3. To strain the mixture through a sieve to ensure a smooth even custard.
  4. Steam gently to ensure no bubbles and allow the custard to cook evenly.
  5. Try not to overcook as you will lose the creaminess of the dish. The custard should be set but still wobble when it is done.

Ginger Steamed Egg Custard (Serves 2)
Vegetarian, Dairy free, Gluten Free

30g Brown sugar
15g Fresh ginger
100ml Soya milk
75ml Water
2 Medium eggs, lightly beaten

  • Peel and grate the ginger and squeeze out the juice. Retain juice and squeezed ginger separately.
  • In a small saucepan add the soya milk, water, sugar and squeezed grated ginger. Heat gently over a low flame until sugar has dissolved. Do not boil this mixture. Allow to cool.
  • Add eggs into the cooled milk & sugar mixture and stir in the ginger juice. Pour this mixture through a sieve into ramekins or small bowls such as rice bowls. You may need to rub a spoon on the sieve to force some of the egg through.
  • Cover the bowls or ramekins tightly with aluminum cooking foil. Place in an electric steamer or preferably on a wire rack in a saucepan with gently simmering water and a lid.
  • Cook for between 7-10 mins. The custard should be soft but not liquid and have a slight wobble on the surface when moved. 
  • Serve warm or alternatively chill in the fridge and serve cold.

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