Ginger-Milk Steamed Egg Custard

Why people make this custard

This is the classic Cantonese ginger-milk steamed egg — a soft, sweet, comforting custard that doubles as a gentle food-therapy treat. With milk, egg and a touch of warming ginger, it is traditionally enjoyed to nourish yin and ease that dry feeling, while being soothing and easy to eat. Nourilo likes it made with silkie (black-bone) chicken eggs, but ordinary eggs work just as well.

Method

1. Beat the eggs well. Stir in the ginger juice, fresh milk and sugar syrup.
2. Pour into a deep dish and lay a piece of foil over the top.
3. Steam over water for 15 minutes until just set.

Nourilo’s Tips

The secret to a tender, silky custard is keeping steam off the surface of the dish — either lay a sheet of foil over it, or cover it with a larger plate.