Steamed Egg Custard Recipe

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A. The Crust:

1) 2 1/2 cups (10oz) plain/all purpose flour

2) 1/2 cup (2oz) cornflour/cornstarch

3) 3/4 cup (6oz) butter

4) 2 teaspoons caster/superfine sugar

5) 1 egg yolk

6) 1/2 glass of plain water to help mix

B. The Filling:

1) 225g eggs

2) 690ml fresh milk/UHT milk (Fresh milk)*

3) 460ml sugar

How to make Steamed Egg Custard

A. The Crust:

1) In a large mixing bowl sift together the flour and cornflour.

2) Rub the butter into the flour and cornflour mixture.

3) Add the superfine/caster sugar.

4) Mix to a dough with the egg yolk (add water if necessary).

5) Knead the dough very lightly on a floured surface.

6) Take a small piece of dough, the size of a Custard mould. Cut out with a cookie cutter.

B. The Filling:

1) Put the milk, pandan leave and sugar into a heavy-bottomed saucepan.

2) Heat very gently, stirring to dissolve the sugar.

3) Do not allow the mixture to boil.

4) Beat the eggs with a hand whisk.

5) Pour the hot milk onto them and mix together lightly.

6) Cook, stirring all the time over a pan of simmering water.

7) When the custard coats the back of a wooden spoon it is ready.

8) Pour into custard cups and steam over low heat till cooked.

6) Leave to cool, then chill in the fridge and serve.

Remarks: Before preparing the custard, make sure the filling ingredients are at room temperature. This helps prevent the filling from separating.

*Milk, Cream or ? Feel free to experiment, depending on how rich you want the custard to be.

One final tip: Yellow food coloring will give the custard that lemony look found in restaurant dishes.