A simple dessert, reminiscent of childhood days in Hong Kong. They are loved for the smoothness and silkiness of the custard. The key to this is to always use a sieve to remove clumps in the mix before pouring into bowls, and to tightly cover the bowls while steaming.

Try eating it hot as well as cold – there is quite a difference in the experience!

Makes 3 small rice bowl portions

Ingredients

• 180ml full fat milk
• 120ml water
• 80g sugar (best to use chinese rock sugar 冰糖)
• 3 eggs, lightly whisked

Instructions

1. Heat milk and water in a smal saucepan and melt the sugar in it. Set aside to cool to 40C.
2. Whisk eggs lightly with a fork.
3. Once the sugar mixture has cooled, add whisked eggs in.
4. Using a sieve, pour the egg mixture into small bowls or ramekins. This removes any lumps in the mix.
5. Cover tightly with foil and steam on a rack in a wok or steamer for 9 minutes.
6. Turn off heat and leave for another 2 minutes before removing bowls from the steamer.
7. Carefully peel back the foil to avoid water on the foil dripping over the surface or he custard.
8. Serve hot or cold.