Macanese Steamed Egg Custard

Crack the egg into a bowl and whisk together with sugar until well combined and slightly pale, about 1-2 minutes.

Pour the milk into the egg mixture and stir gently until smooth and fully incorporated. Pass the mixture through a fine-mesh sieve to remove any lumps or foam.

Divide the custard mixture evenly between 4 serving bowls or custard cups, filling each about three-quarters full.

Fill a steamer pot or wok with water to about 2 inches depth and bring to a gentle boil over medium-high heat.

Carefully place the custard bowls on a steamer rack or trivet inside the pot, keeping them elevated above the water. Cover the steamer with a lid.

Steam over medium heat for 12-15 minutes until the custard is just set but still slightly jiggly in the center when gently shaken.

Remove the custard bowls from the steamer using tongs or a heatproof cloth and let cool for 2-3 minutes before serving.