Steamed Egg White Custard


  • 50gm egg white
  • 150ml fresh milk
  • 60gm sugar
  • ⅛ tsp salt
  • 120ml water
  • A few pandan leaves
  • 150ml Kara UHT Coconut Cream


  1. 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.
  2. 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.
  3. Pour mixture into custard cups (¾ full); wrap the top of cups with aluminum foil.
  4. Steam over high heat for 10 to 12 minutes.
  5. Serve cold or hot.

Serving portion: 2 persons

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