So how can we make the egg custard the best? The perfect custard looks as smooth as a mirror, and there is no small honeycomb in it. It tastes as soft as pudding. Making such custard is successful, not as simple as steaming egg liquid.
Share your experience, steam egg custard, and avoid steaming it directly with water! Remember these four tips, the custard is smooth and delicious. Let me tell you four tips for steaming egg custard. If you learn these tips, novices can easily handle them and let their families eat well.
Tip 1: Stir the egg mixture evenly.
First, we need to find a bigger bowl. If the bowl is too small, we may not dare to stir the egg mixture too hard, and the movement range is small, so it is better to use a big bowl. When stirring, you can use three chopsticks or a manual egg beater, and the stirring time should be at least one minute, and you can't stir intermittently, so that the custard made after full stirring will be delicate and will not appear albumin.
This step is often unnoticed by novices, and it is always so-so when mixing. As a result, the custard is ugly and tastes bad.
Tip 2: Add warm water to the egg mixture.
Although both cold water and warm water can be made into custard, warm water is more suitable for making custard with the best taste, and its taste is particularly delicate. The water temperature is between 30 and 40 degrees, and the temperature is just right, so the egg liquid will not be washed into the plumeria. The proportion of water is also important. If there is too little water, the steamed custard will be old, hard and particularly unpalatable. It is suggested that the ratio of egg liquid to water is 1: 1.2, that is, just a little more water than egg liquid, and the amount of water must not be less than egg liquid. This should be borne in mind.
If you are a novice at making custard, it is recommended to measure it. It is not easy to put less water, so after you are proficient, you can directly visually inspect it.
Tip 3: Remove bubbles on the surface of egg liquid.
Many people find that their custard is not smooth enough, with many holes, poor appearance and poor taste. Actually, the reason is that they forgot to remove bubbles. After the egg liquid and water are fully stirred and mixed, a large number of bubbles will appear on the surface. The more stirring, the more foam. Then, we must find a way to remove bubbles, either skimming them with a spoon or slowly pouring them into a sieve for filtration.
I don't think the mesh screen is easy to clean, so I often skim off the bubbles with a spoon, then slowly pour the egg liquid into another steaming bowl, and finally dump some residual solids, that's all. Every bite of custard is tender and delicious.
Tip 4: Cover the plate or plastic wrap when steaming the egg custard.
If you want the custard to be as smooth as a mirror, you need to cover the steaming bowl with a plate or plastic wrap. This can prevent the water drops on the lid from dripping on the surface of the custard. If it is not covered properly, the surface will be pitted and uneven after dropping the custard, so it is necessary to do this step more.
I usually put a lid on the custard, and the custard is perfect. Many people say that plastic wrap can't be steamed, and I don't know if it's true, so whether it's true or not, it's best to use plates.
Do you understand the above four tips? Remember these points, custard will be perfect every time, and children love it more.
In addition, some people are more entangled in steaming egg custard with cold water or hot water. I have done experiments on this problem and found that both cold water and hot water can be used. For convenience, I usually steam egg custard with cold water. After the fire is extinguished, turn down the heat and steam for another ten minutes. Then turn off the fire and stew for two minutes, and the custard will be ready.