I enjoyed steamed milk with egg pudding (I can't remember exact name) at Honeymoon Dessert on Mon after shopping with my sister at Bugis. It was one of the Hong Kong-style desserts that I love, especially the one I had at Australian Dairy Company during vacation in Hong Kong. I craved it so much I looked up the recipe and made it after cooking dinner today.
Found an easy recipe from
http://www.tastehongkong.com/recipes/featured/chinese-egg-pudding-my-organic-dessert/
I used the recipe for 2 servings, which filled 3 ramekins. It was soft and wobbly after the 15 mins of steaming over low heat, but hardened after cooling down and refrigeration.....I guess I should have eaten it while it was hot....
My guess is that the cooling down and refrigeration had somehow affected the texture. I DID use clear wrap to cover the ramekin during steaming, but had removed it as it was cooling. so maybe too much moisture escaped, or something like that?
My guess is that the cooling down and refrigeration had somehow affected the texture. I DID use clear wrap to cover the ramekin during steaming, but had removed it as it was cooling. so maybe too much moisture escaped, or something like that?
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