TWD: Cup Custard...steamed!

When this recipe was chosen, I couldn't be more excited. As far as desserts go, I don't think you can find one healthier and quicker to prepare than this one. I missed the deadline, but I just had to make this. I quartered the recipe because when it comes to spoon desserts I can eat embarassingly large amounts. I wouldn't mind drinking 2 1/4 cups of milk, but eating 4 eggs is a little too much. Since I only ended up with 2 6 oz ramekins, I didn't want to bake them in the oven so I steamed them instead. Once my pot of water boiled, I turned the heat down to medium and put the ramekins inside the pot. Having never steamed eggs before, I think I may have oversteamed. The first custard cups I made were really flan-like and eggy, just like most described they were on the P&Q. Since I didn't make the original recipe, I can't complain!


I really wanted this to work because I love custard desserts so I tried it again. This time, my mom suggested I add more milk and take them out after 7 minutes. I tried it her way and it worked! These were really smooth and not 'tight'..as in I didn't have to jam my spoon in or as eggy. I think the best part was the texture, but since the ingredients are your basic egg, milk and sugar, it wasn't very rich (but at least it wasn't eggy!). I really enjoyed the steamed version because it was really quick and easy. The only cooking part is steaming for 7 minutes because you don't have to heat the milk as long as everything is at room temperature. Plus, if you mess up, it's only an egg, 3/4 cup milk, and 1.5 tbsp sugar. I couldn't wait for pictures and dug into one while it was still warm.. so just pretend the third ramekin is filled. Actually, when my mom makes it, we usually eat it plain like this without flavouring and warm instead of chilling it in the fridge. I have a feeling most people won't find this rich enough, but I really liked the lightness!

Steamed Custard Cups
My mom's version

makes 3 6 oz ramekins

1 egg, room temperature
1.5 tbsp sugar (or more if you like it sweeter, but I like mine subtly sweet)
3/4 cup milk, room temperature

Boil half a saucepan of water at medium heat.
Whisk egg and sugar together.
Gradually add milk while whisking to ensure suggar is dissolved.
Spoon foam away
Pour egg mixture into ramekins.
Put ramekins into pot for steaming and put a lid on top.
After 7 minutes, take custards out (time depends on size of pot, ramekins and stove). It will be jiggly and you might think it's not cooked, but just take it out when a chopstick inserted comes out clean. It will settle once it cools.

Thanks to Bridget of The way the cookie crumbles for choosing this recipe, which can be found on her blog and here. Don't forget to visit the TWD Blogroll!