Custard<< Back to list

Breakfast, Chinese
7medium eggs (or 6 large eggs)
2cupsmilk (or soymilk)
pinchcinnamon and/or vanilla extract (optional)
  1. Beat eggs and sugar at low speed until slightly foamy. Make sure all sugar is blended in well.
  2. Add milk (and cinnamon and/or vanilla) and beat for another 1/2 min.
  3. Portion in bowls.
  4. Steam at medium high heat for 10-12 min (~375 degrees) in an electric frying pan.
  5. Custard is done when it is firm in the middle.

6 bowl(s)

  • Time depends on whether eggs are at room temp or fresh from the fridge to start with. Better former.
    [kevin - 2013-03-13 08:39:56]
  • Custard firms up more when cool.
    [kevin - 2013-03-13 08:40:05]
  • If using sweetened soymilk, use less sugar.
    [kevin - 2013-03-13 08:40:39]

A simple yet tasty custard


Wong Family

Jan 22, 2008

Aug 1, 2010

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