material

Milk 1 20ml, eggs1piece, sugar10g.

working methods

1. Prepare materials

Break eggs

3. Slowly pour the milk into the egg mixture.

Strain into a small bowl.

5. Cover with plastic wrap and steam in the pot. Steam for 8 minutes after the water is boiled.

Tips for making smooth and tender egg custard

Egg custard is as smooth and delicate as tofu brain, and old people and children will love it. It is not difficult to make a good custard, as long as you master a few key points.

1, let's start with the materials and proportion: one egg, about 200ml of cold boiled water (you can use a bowl without a measuring cup, and the proportion of eggs to a bowl of water is appropriate), and the amount of salt is appropriate.

Remarks: If the egg is taken out of the refrigerator, it is best to leave it at room temperature for a period of time and heat it slightly before making it. It is best to use cold boiled water for water. If you can't wait for cold water, you can also use the mineral water in the water dispenser. But it is best not to use raw water and warm water above 40 degrees, or even boiled water.

2. The eggs are scattered. Beat the eggs well, especially the egg whites. If you can't open them, the custard will be uneven.

3. Add some salt to the beaten egg liquid to taste.

Remarks: It is not recommended to add too much seasoning to egg custard, especially chicken essence, and it is best not to add it.

4. Pour the seasoned custard into the container.

Remarks: the foam on the egg liquid should be removed, otherwise there will be light rain spots on the surface of the steamed custard, hehe ~

5. Wrap the container with plastic film.

Remarks: Other things can also be used to cover the mouth of the container to prevent the steam from overheating, causing serious water loss on the surface of the egg liquid and aging of the custard tissue.

6. Another key step: punch holes in the plastic wrap with a toothpick.

Remarks: The purpose of this is to let proper steam enter the bowl and prevent water condensed from steam from dripping on the custard.

Last tip: If you want to steam custard with other flavors, you can use two methods:

1. Mix other materials you need with the egg liquid and steam;

2. The other is my method: after the egg custard is steamed for 5 minutes, open the plastic wrap, sprinkle the raw materials on the surface of the egg custard, cover it and steam for about 10 minutes (this process does not take pictures).

The two methods have their own advantages and disadvantages: the texture of the first custard will have an impact, the heavier raw materials will sink to the bottom and the raw materials will be unevenly distributed. The second method: the raw materials are all on the surface of the custard, and the custard has distinct layers. However, if it is not easy to cook, it needs to be processed in advance, otherwise the steaming time will be too long, and the custard will be old and affect the taste.