Caramel Custard

I was 10 years old when it was my first time tasting this custard in an old shop near my hometown, Ipoh. The egg was so smooth and silky. During that time, we were not afford to have one order per person, so three siblings was sharing an order. You can imagine how precious that custard to us. We ate the

custard very slowly so that we could really taste the flavor of the custard. I could still recall that we drank every single drop of juice of the custard. My sister even licked the plate!

I was happy that I am able to taste the same custard during my trip last year. Although it is a bit too sweet for me now, it recalls a lot if my childhood memory. Even my kids love it so much.

In order to give a memorable experience for my kids, I am learning to make so that my kids will enjoy the similar food that I had during my childhood... Let the good memory flows to the next generation.

Ingredients

Caramel 

5 tbsp sugar

1 tbsp water


Custard

3 medium eggs

500ml milk

80g sugar

1tsp vanilla essence


1. To make the caramel, mix the sugar and water together. Heat with low heat until the sugar is melted and caramelized. Put a tbsp of the caramel into a bowl. For this recipe it can coat around 4 bowls. Let it set and cool down.

2. Heat up water and get ready for steaming the custard.


3. Mix all the custard ingredient together. Sieve the egg mixture to remove the bubble and any residue. Transfer the eggs mixture into 4 bowls that has coated with caramel.


4. Steam for 7-8 minutes using low heat. If the heat is too big, you may leave around 1 cm gap between the cover and pot (I am using chopstick to hold the cover). This is to ensure that the egg is not overcooked due to the high heat while maintaining a smooth egg surface.


5. Off the heat and let the custard to sit in the steam for another 5 minutes.


6. Remove the bowls from the pot and let them cool down before putting them into the fridge. Refrigerated for at least 5-6 hours before serving.