Steamed Ginger Milk Custard

To get very smooth custard and prevent water from dripping onto the surface of custard while steaming, cover the bowls with aluminium foil. You might adjust the amount of ginger juice and sugar to your liking.

Prep time: 5 mins
Cook time: 15 mins
Yield: 2 serves

Ingredients:

• 2 egg whites
• 220 ml milk, room temperature
• 2 Tbsp sugar
• 2 Tbsp ginger juice

Method:

1. Place all the ingredients in a large bowl. Mix well. Try not to beat too hard and avoid from making too many bubbles. Sift through a fine sieve.
2. Transfer the milk mixture into two rice bowls. Cover with aluminium foil. Steam in a wok over medium-high heat for about 10 minutes. Turn off the heat. Don’t remove the wok lid. Let it stay in the wok for 10 minutes. Done. Serve immediately.

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