STEAMED MILK CUSTARD

I remember walking around Macau for a whole day trying to find the famous restaurant that served only this dessert-although it did come in two versions yellow and white，and then you had a choice of it being served hot or cold.I have included this recipe because it is yet another example of the little-known diversity of the Chinese kitchen，since I am sure most people would never imagine that the Chinese have their own version of creme brulee but without the burned sugar on top and with a more pronounced egg flavour than a creme caramel

Serves 3

INGREDIENTS

180ml good-quality fresh milk（don’t use long life）

60g egg whites，lightly beaten

40g caster sugar

1.Stir the ingredients together thoroughly in a bowluntil the sugar has dissolved，then pass through a fine-mesh sieve

2.Divide the mixture between 3 small jars or Chinese teacups and cover with foil

3.Place in a steamer and steam over a low heat（62 c to be exact）for 20-25 minutes-be careful not to use a higher heat or the custard will turn hard and taste more like scrambled egg！When ready，the milk custard should be soft like tofu and a spoon should be able to easily break through the surface to lift out whole curds.Serve hot or cold

CHEFS TIP

This milk custard provides a great base for freestyling your own serving ideas，with the addition of sauces or fruits of your choice.

hancheng

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