Yummy and easy dessert. Smooth egg custard and lightly sweeten with a hint of ginger and pandan aroma. It's just like eating egg tart but without the tart shells. I love it while it's still warm, but the chilled ones were just as great too.
Ingredients : (makes 4 ramekins x 6cm diameter)
2 nos Egg (I used B size - 60g each)
2 pcs Pandan Leaves
80ml Fresh Milk
60ml Water
45g Cane Rock Sugar
1/2 tsp Freshly squeezed ginger juice
Method:
1. Boil rock sugar and water in a small pot till sugar fully dissolved. Turn off heat and set aside to cool down.
2. Cut pandan leaves into small pieces. Blend with milk till fine and strain away the leaves residues.
3. Cut aluminium foil in square to cover each ramekins during steaming.
4. In a big bowl, beat eggs till light, add in pandan milk, sugar syrup, ginger juice and mix well. Strain the mixture. (In total you will have a total of 250ml of egg mixtures)
5. Pour custard mixture into each ramekins and cover with aluminium foil.
6. Arrange ramekins in steamer and steam over medium heat for 10 mins. (I'm steaming in bamboo steamer)
7. Remove and serve warm or chilled.
Happy Cooking.