coffee lovers, you can give the custard a coffee flavor by adding a thin
layer of thick coffee between the caramel and egg mixture before steaming.
Steam on a lower setting to ensure a smooth custard.
In a large mixing bowl, beat eggs well
with 100 g sugar, fresh milk and vanilla powder. Set aside.
Into a pan, add half the water and the
remaining sugar and bring to the boil.
stir well until sugar melts and syrup is a
Add remaining water and stir well. Remove
Pour 1 tablespoon of syrup each into 12
plastic or stainless steel moulds.
Fill moulds up with beaten egg mixture.
Arrange moulds in a steamer and steam for 30 minutes.
To test if custard is cooked, simply
insert a bamboo skewer into custard.
If the skewer comes out clean, the custard
Remove from heat and leave to cool.
Refrigerate until firm.
To serve, use the tip of a small knife to
go around inside edge of each mould.