Steamed Egg Custards

Steamed egg custard ni adalah inspirasi dr resepi Steamed Egg Custard blog My Kitchen Snippet. Utk custard sy ikut exactly as it is cuma tak letak sake la. Utk bahan2 filling sy letak mcm2 - ada udang, isi ketam, capsicum kuning & mushroom dek kerana maukan filling yg mewah. Tapi hasilnya, steamed egg sy tak jadi cantik dan smooth mcm Gert punya. Satu sebab sy rasa sbb skip part menapis adunan custard, satu lagi sbb filling byk sgt kot.

Nevertheless, the steamed egg is really delicious!!

Resepi asal sy cut & paste dr My Kitchen Snippet sbb adalah lebih baik ikut resepi asal dr resepi sy yg tah apa2:

Ingredients for the custard

2 large eggs
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake - optional
a few dash of white pepper

Filling/topping:

4 small shrimps - blanch in boiling water for 1 min
2 crab stick - cut small
4 slices of carrot - blanch in boiling water for 1 min
Some green peas
some spring onions for garnish
Some aluminium foil

Methods:

1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.
2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside.
3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard.
4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.