Sweet Custards
My kids are on a soft diet. Daughter Who has just put on braces that will correct her teeth in preparation for a jaw surgery, and The Youngest One has got TMJ infections and chewing is strongly discouraged.
I scratched my head on what to give them. Doc says to do soups and porridge. These two hate porridge. I have to get innovative.
Custards are good. So here’s a really simple recipe sweet custard recipe that will work for any Asian and Western dish that calls for a custard.
Sweet Custard
I wanted to see what I can do with Two eggs, 1 cup of milk and 2 tablespoons of sugar. The answer is 6 egg tarts, 1 creme brulee, 1 cream caramel and 1 steamed egg pudding.
Following recipes is an impossible task for an Asian. For me, reading those lines of information in complicated recipes gives me a headache. Hence, I always find simpler ways of doing things like this sweet custard. This mixture works for Asian egg tart (蛋挞)， Hong Kong steam egg (炖蛋), westerner’s cream caramel and creme brulee.
If your craving is for more sophisticated tastes like chocolate, coffee, vanilla, pandan, tea, matcha, etc etc, feel free to add.
I just arrange some fruits from my fridge.
Sweet Custard
The simplest sweet custard with only three ingredients
Equipment
- steamer or
- oven
Instructions
- Stir 2 eggs, a cup of milk and 2 tablespoons of sugar together, until the sugar has dissolved.
- Sieve the mixture twice or thrice.
- Pour the mixture gently into ramekins or egg tart cases.
- If steaming, cover the ramekin and steam at 80C for 20 to 30 minutes.
- If baking egg tarts, preheat the oven to 200C, place the tarts in the lowest shelf in the oven and bake till the custard bulge up.
- Do not over cook.Leave the custard or tart in the oven or steam oven until they are cool to the touch.
- You can torch the creme brulee by spreading a teaspoon of white sugar on the surface of the firm custard and torch it.
