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- To ensure a smooth custard, strain the egg mixture through a fine mesh sieve into another bowl to remove any cooked bits of egg or bubbles.
4. Steam the Custard:
- Pour the custard mixture into the prepared ramekins over the hardened caramel.
- Prepare a steamer or a large pot with a steaming rack. If you don’t have a steamer, you can place a heatproof dish (such as an empty tuna can) in the bottom of a large pot with a small amount of water, ensuring that the water level doesn’t touch the ramekins.
- Place the ramekins in the steamer or on the steaming rack, cover with a lid, and steam over low to medium heat for about 25-30 minutes, or until the custard is set but still jiggles slightly in the center. You can test by inserting a toothpick; if it comes out clean, the custard is ready.
- Check the water level occasionally and add more hot water if necessary to prevent it from boiling dry.
5. Cool and Serve:
- Once the custard is set, remove the ramekins from the steamer and allow them to cool to room temperature.
- After cooling, place the ramekins in the refrigerator and chill for at least 2 hours, or overnight for the best flavor and texture.
- To serve, run a knife around the edge of the custard and carefully invert it onto a plate. The caramel will form a beautiful sauce over the custard.
Tips:
- Flavor Variations: You can infuse the milk with flavors like cinnamon or citrus zest before adding it to the eggs. Just remove the milk from heat when it’s infused, and strain it before adding it to the egg mixture.
- Steam Time: Be careful not to over-steam the custard, as it can turn grainy. The texture should be smooth and creamy, not firm.
- Storage: Leftover steamed egg custard can be stored in the refrigerator for up to 3 days.
This Steamed Egg Custard is a simple yet elegant dessert with a luscious, velvety texture and rich caramel flavor. It’s perfect for any occasion and can be enjoyed on its own or paired with fresh berries or a drizzle of cream. Enjoy!
