Ingredients (Serves 1-4)
- 400ml Full Cream Milk
- 2 Egg (whites needed only)
- 2 Tablespoon White Sugar
Directions
- Heat up the milk but DO NOT bring to a boil. Boiling will destroy the protein in the milk and hence not coagulate the “skin” layer of the milk.
- Pour the heated milk into a large bowl. Be careful not to break the layer of “skin” as it forms.
- If the “skin” doesn’t form after a while, you may choose to repeat the process or to simply microwave the milk for about 1-2 minutes.
- Pour the egg whites of the 2 eggs and sugar into another large bowl and mix until sugar is fully dissolved. (Do not beat to a froth)
- When the milk has cooled slightly, carefully pierce the “skin” layer and pour the milk content into the large bowl containing the egg mixture and stir the mixture thoroughly.
- Slowly pour the egg-milk mixture back into the bowl with the milk “skin”. The “skin” should rise and float in the mixture.
- Steam the mixture for about 10 minutes. You may test if it is ready to serve by simply piercing the center of the mixture check if the mixture has coagulated.
Tips
- Full Cream Milk works best. The higher the fat content of the milk the better.
- After heating up the milk, let it sit for a while to give time for the “skin” to form.
- Do not steam the Milk Custard for too long. Turn off the heat immediately when the egg-milk mixture coagulates.
Serving
- Serve immediately after steaming or;
- Served chilled (preferred)