RCI-DS.001.0510.001
Steamed Palm Sugar Custards
Extremely RICH!! You will be rolling your eyes to the back of your head at the wonderful taste and fragrance you will experience with this wonderful asian custard. I cannot get over how SIMPLE and delicious this dish is.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- 3 cups
- ⅓ cup
- 1 unit
- 1 unit
- 2 unit
Method
1
Heat milk in a saucepan over medium heat with the star anise and cinnamon stick, stirring occasionally until steaming but not boiling, about 5 minutes.
2
Add the grated dark palm sugar to the hot milk and stir until completely dissolved, then remove from heat and let cool for 2-3 minutes.
3
Remove the star anise and cinnamon stick from the milk and discard them.
4
Crack the eggs into a bowl and beat lightly with a fork until well combined.
5
Slowly pour the cooled milk mixture into the beaten eggs while stirring constantly to temper the eggs and prevent scrambling.
6
Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth, silky texture without any lumps.
7
Pour the strained custard mixture evenly into 4 small heatproof ramekins or cups.
8
Fill a steamer pot with water and bring to a boil, then carefully arrange the ramekins on the steamer rack and cover.
9
Steam the custards over boiling water for 12-15 minutes until they are set but still slightly jiggly in the center when gently shaken.
15 minutes
10
Remove the ramekins from the steamer using tongs and allow them to cool to room temperature, then refrigerate for at least 1 hour before serving.