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In a large mixing bowl, beat eggs well
with 100 g sugar, fresh milk and vanilla powder. Set aside.
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Into a pan, add half the water and the
remaining sugar and bring to the boil.
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stir well until sugar melts and syrup is a
caramel color.
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Add remaining water and stir well. Remove
from heat.
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Pour 1 tablespoon of syrup each into 12
plastic or stainless steel moulds.
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Fill moulds up with beaten egg mixture.
Arrange moulds in a steamer and steam for 30 minutes.
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To test if custard is cooked, simply
insert a bamboo skewer into custard.
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If the skewer comes out clean, the custard
is cooked.
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Remove from heat and leave to cool.
Refrigerate until firm.
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To serve, use the tip of a small knife to
go around inside edge of each mould.
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Then turn custard out onto dessert plates.
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Top with a shaved ice.