Ingredients
- 50gm egg white
- 150ml fresh milk
- 60gm sugar
- ⅛ tsp salt
- 120ml water
- A few pandan leaves
- 150ml Kara UHT Coconut Cream
Steamed Egg White Custard
Method
- In a small saucepan, boil water, sugar and pandan leaves. Heat mixture to a rolling boil; remove and discard pandan leaves. Allow to cool completely. Measure 150ml sugar syrup for later use.
- Add egg white and salt into a bowl and beat gently. Stir in milk, Kara UHT Coconut Cream and sugar syrup until well blended; strain mixture.
- Pour mixture into custard cups (¾ full); wrap the top of cups with aluminum foil.
- Steam over high heat for 10 to 12 minutes.
- Serve cold or hot.
Serving portion: 2 persons
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