steamed ginger egg custard

i (priscilla) remembers this as the first dessert i’ve ever made. it’s very similar to the western style custard… it’s got dairy, eggs, and sugar. the only difference is the method of cooking. the egg custard here is steamed in a wok, while the other is cooked in an oven. though interestingly enough, both types of egg custard require some kind of water bath while cooking.

ginger is great for your health. so naturally, chinese people use it in everything, including desserts. they like to eat food that promotes health and longevity. i (jun) remember eating this as a child. my mom said it helps get rid of my cough when i was sick. i’m not sure if it really worked, but i didn’t mind having it for dessert every night 🙂

egg 2 medium
milk 1 cup
sugar 4 tbsp (50 g)
ginger essence (juice) 2 tbsp

• boil water in a wok or steamer
• in the meantime, mix eggs, milk, and sugar in a mixing bowl until sugar completely dissolves
• grate ginger to get 2 tbsp of essence (juice)
• add ginger essence into milk mixture, mix well
• pour the entire mixture through a strainer into another bowl
• use a spoon to press the ginger grits on the strainer to get all the remaining essence
• divide the strained egg mixture into 2 bowls
• seal the bowls with microwavable plastic wrap
• put the two bowls into the wok, turn heat on low, and steam for 12 min

mix together the eggs, milk, and sugar

grate ginger to get essence

pour the entire mixture through a strainer into another bowl

use a spoon to press the ginger grit to get the remaining essence

make sure there are no bubbles on the surface

cover the bowls with plastic wrap, and steam for 12 min on low heat

silky smooth

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