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Steamed Egg Custard
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An easy-made, natural and nutritious dessert

Sarina in Hong Kong


  • 2 large eggs
  • 1 cup (225 ml) milk
  • 1 cup (225 ml) syrup (made up from 1/4 lb (.1 kg). rock sugar and 1-1/2 cups (350 ml) water)
  • Dissolve rock sugar in boiling water; cool down.
  • Beat eggs; add milk & cooled syrup; stir well.
  • Pour mixture in porcelain bowls or other serving container; remove all bubbles.
  • Cover each bowl of mixture with a plate or a baking sheet.
  • Steam the mixture in wok or steamer for about 20 minutes.
  • Serve hot or cold.
This is a simple dessert that even my 4-yearold nephew can help make. Some friends make the egg custard with holes inside, like a beehive. Try this!

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