姜汁鲜奶炖蛋 ~ Ginger Steamed Egg Custard

                          

 

 

 

食谱取自 ：Table for 2 ..... or More

姜汁鲜奶炖蛋

材料：
1 粒大鸡蛋
鲜奶 200ml
细砂糖  3茶匙
姜汁  2茶匙

 

做法：

1. 在姜汁碗中打入一个鸡蛋和加入细砂糖。将鸡蛋轻轻打散至糖溶解，静待10分钟。

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 ) 。

3. 将混合液过筛，过滤出杂质。

4. 盖好碗盖，置于锅中，冷水入锅.

5. 等水烧开后，改大火转小火，再蒸30分钟左右，至蛋液凝固，即可取出食用。

 

Recipe source :  Table for 2 ..... or More

Ginger Steamed Egg Custard

Ingredients :
1 large egg
200ml fresh milk
3tsp sugar
2tsp ginger juice

Method :
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 .