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Bring water to a boil in a steamer. Place the mold with the custard mixture in the steamer, cover, and steam over medium heat for 35-40 minutes.
Check doneness by inserting a toothpick into the center. If it comes out clean, the custard is ready.
Cool and refrigerate:
Once cooked, remove the mold from the steamer and let the custard cool at room temperature.
Refrigerate for at least 1 hour to allow the custard to fully set and chill before serving.
Serving Suggestions:
Serve chilled as a light dessert after meals.
Drizzle with caramel sauce or honey for extra sweetness.
Garnish with fresh fruits like berries, or add a sprinkle of cinnamon or nutmeg.
Serve with a dollop of whipped cream for added creaminess.
Pair with a cup of tea or coffee for a comforting treat.
Cooking Tips:
Straining the mixture is crucial for a smooth, lump-free custard.
Make sure not to over-steam the custard, as it can become rubbery.
You can adjust the sweetness by adding more or less sugar according to your preference.
For a richer custard, substitute whole milk with evaporated milk or cream.
If you don’t have a steamer, you can create a water bath by placing the mold in a large pot with a lid and filling it with boiling water halfway up the sides of the mold.
Nutritional Benefits:
Protein-rich: Eggs provide a good source of protein.
Calcium boost: Milk adds calcium, which is important for bone health.
Low in fat: This custard uses minimal fat and is relatively light compared to baked custards.
Simple ingredients: Made with basic pantry ingredients, this recipe is free from artificial additives.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free: All ingredients used are naturally gluten-free.
Nut-Free: This recipe does not contain nuts, making it safe for those with nut allergies.
Nutritional Facts (Per Serving, Approximate for 1 serving):
Calories: 120 kcal
Protein: 5g
Carbohydrates: 15g
Fat: 4g
Sugar: 10g
Storage:
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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