2. 加入鲜奶 ，搅拌均匀 ( 注意姜汁也是液体，姜汁和牛奶的总量为鸡蛋体积的1.5 ~ 2倍蒸出来的蛋羹口感最佳 ) 。
Recipe source : Table for 2 ..... or More
Ginger Steamed Egg Custard
1 large egg
200ml fresh milk
2tsp ginger juice
1. Lightly whisk eggs with sugar and ginger juice . Let it sit for 10 minutes until the eggs turn watery . Gently stir to make sure all the sugar has dissolved .
2. Gently combine with milk .
3. Strain the mixture .
4. Prepare the steamer and bring to boil .Pour egg mixture into prepared ramekins / cups . Cover with lid or aluminium foil .
5. Turn heat to lowest and put the filled ramekins onto the steaming rack . ( the water should not bubble at all ) . Cover and double boil it for 30 minutes .Custard is set when it doesn’t budge when lightly tilted .
I am submitting this post to Asian Food Fest : Hong kong + Macau ~ Jan & Feb 2014 , hosted by Annie of Annielicious Food .