Mom's Kitchen: Chinese Egg Custard Dessert

Between our recent trip to Hong Kong, a broken toe, and craziness at work, I've been rather absent in the blogosphere.  I hope to regain normalcy soon!

Whilst I get back on my feet (literally and figuratively), I'd like to share another Mom's Kitchen recipe.  This one is inspired by all the egg custard desserts I had in Hong Kong.  :)

Prep Time: 5-10 min

Cook Time: ~15 min on low heat

Ingredients: (2 servings)

• 2 whole eggs or 4 egg whites (shown here measured out to be ~100mL)
• 150 mL Milk (for the 4 egg whites)
• 4 tsp Sugar 

Directions:
Start by boiling water in your steamer and then simmer on low heat.  If you do not have a steamer, you can also use a lidded pan and add a metal rack like this one.  You can then place a plate on your rack to hold your cups of custard.

Combine egg whites, milk, and sugar in a bowl.  Beat.

Strain your mixture to ensure smoothness and pour into your custard cups.

Place your cups on your steaming rack.  

Put foil over your cups either individually or my lazy-cover-everything way :)

Let steam over low heat for about 15 minutes.  When done, the egg should appear jiggly but set similar to soft tofu.  Serve hot or cold.

Enjoy!