Milk custard is a dish, the main raw materials are eggs and milk. Dishes contain lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A and rich minerals. Note that when making steamed egg custard with milk, turn on a small fire.

The practice of milk and egg custard:

Beat the eggs and fine sugar together with an egg beater or chopsticks. Don't use too much force, there will be too many bubbles. Add another bottle of 250ml pure milk, stir well and sieve for 3.4 times to make it smoother. Steamed directly in a large bowl, or divided into several small bowls, covered with plastic wrap and pierced with a few small holes (this step is omitted if there is a steamed bowl with a cover at home).

After the water is boiled, put the bowl in and steam it over medium heat for 10 minutes (if it takes longer to steam in a large bowl). I don't know how to see if it is ripe. You can put a chopstick in the middle of the egg to see the state. The steamed custard is absolutely tender and smooth.