Egg Custard

Ingredients (serves 4)
8 eggs
350g caster sugar
50g old ginger (smashed and sliced)
3 pandan leaves (knotted)
450g water
option: 1 tbsp condensed milk
(reduce sugar by 20g)


Directions
1 Bring the water, sugar, ginger and pandan leaves to a boil or till sugar melts. Set aside to cool.
2 Beat the eggs gently. Strain in the colled sugar syrup, add the condensed milk and beat.
3 Pour the eggs into small bowls. Steam over barely simmering water for 10 minutes till firm. Serve warm or cold.

tip!
Lift lid at least once while steaming to prevent "pork marks" on custard.



Extracted from Simply Her / September 2005