STEAMED COCONUT CUSTARD
Palm sugar, or jaggery, is dark, unrefined sugar made from a variety of sources, including the sap of the palm tree. It can be chunky and must be broken up; dark brown sugar is a nearly perfect substitute. This dish is great with slices of ripe fresh mango.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Bring 2 inches of water to a steady simmer in the bottom of a large steamer. Whisk the eggs in a large bowl just until beaten. Whisk in the sugar until the mixture is smooth, then add the coconut milk and whisk again until well blended.
- Pour the mixture into a 9-inch cake pan or similar container, cover with plastic wrap, and place in the steamer. Steam until the custard is barely set, still jiggling slightly, about 20 minutes. Remove and cool to room temperature.
- To serve, place a portion of sticky rice in a bowl and spoon a bit of the cooled custard over it.
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. From Donna Hay's "dining" cookbook. Something I do very often.
Provided by KitchenManiac
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
- Strain mixture and place in a bowl.
- Beat eggs lightly and whisk into milk mixture.
- Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
- Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
- NOTE: Try not to open the lid of the steamer before 18 minutes.
- Affects the texture of the custard.
- Steam would be lost once the lid is opened before they are ready.
Nutrition Facts : Calories 145.5, Fat 6.1, SaturatedFat 3.3, Cholesterol 87.6, Sodium 83.1, Carbohydrate 16.9, Sugar 11.2, Protein 6.1
DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD
This custard, a mix of French and Chinese techniques and tastes, comes from the New York pastry chef Daniel Skurnick. Because Mr. Skurnick is responsible for the desserts at the French restaurant Le Coucou and the pan-Asian restaurant Buddakan, this kind of blending comes easily to him. Here, he uses just five ingredients to make a dessert that is packed with the flavor of ginger and has the quintessential jiggle and litheness of custard. It reminds me most of an oven-baked French crème caramel, but it's steamed, the way many Asian desserts are. If you have a bamboo steamer that fits over a wok, this is the time to use it - its flat bottom is perfect for this job. If all you have is a steamer insert, don't despair - just make the dessert in two batches. Once chilled, the custards are lovely plain, but for a bit more polish, pour over a few spoonfuls of spiced caramel syrup.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches.
- Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.
- Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine.
- In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.
- Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center.
- Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.
- Serve cold, with or without the spiced caramel syrup poured over.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 42 milligrams, Sugar 8 grams
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