Recipe of Perfect Rich Soy Milk and Egg Custard

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to prepare a special dish, How to Prepare Speedy Rich Soy Milk and Egg Custard. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rich Soy Milk and Egg Custard, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich Soy Milk and Egg Custard delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rich Soy Milk and Egg Custard is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Rich Soy Milk and Egg Custard using 9 ingredients and 16 steps. Here is how you cook that.

I love the way you can still taste the creaminess of the egg in this custard.
This is a mild and rich egg custard with soy milk.

The steaming time is very short and the remaining heat cooks through the egg custard. You will have very fluffy custard that's not that sweet. Adjust the amount of sugar according the soy milk you use. Recipe by Timo.

Ingredients and spices that need to be Get to make Rich Soy Milk and Egg Custard:

1. 200 ml Soy milk
2. 15 ml Double cream
3. 1 Egg
4. 25 grams Sugar
5. 3 to 4 drops Vanilla oil
6. Slightly bitter caramel
7. 30 grams Sugar
8. 1 tbsp Water
9. 1 tbsp Water for adding to stop cooking

Instructions to make Rich Soy Milk and Egg Custard

1. Make the caramel. Put the sugar and 1 tablespoon of water in a saucepan and heat on low.
2. After it starts to bubble, shake the pan. After the syrup turns dark brown, add another tablespoon of water.
3. The syrup will sizzle, but shake the pan gently to reduce the syrup until you obtain slightly bitter caramel.
4. It is done. Allow to cool and transfer to a dish.
5. Make the egg custard. Get the steamer ready first. I like a clay pot steamer because the heat is very gentle.
6. Beat the egg without making bubbles.
7. Pour soy milk, double cream and sugar in a heatproof dish.
8. Heat the mixture for about 3 minutes in a microwave (stop heating just before boiling). Stir the sunken sugar in the bottom of the dish to dissolve without making bubbles.
9. Add heated soy milk mixture and vanilla oil to the egg and pour through a sieve.
10. Pour through a tea strainer to obtain a very smooth texture.
11. Pour over the mixture into heat proof cups. If you find the bubbles on the surface bring a lighter closer to the bubbles, they will disappear.
12. Cover the individual cups with cling film and put in the steamer.
13. Steam for 4 minutes over a high heat and turn the heat off. Leave to stand for about 10 minutes to heat through gently with the remaining heat.
14. Drizzle the slightly bitter caramel on top...
15. Serve the mild and rich egg custard with gentle soy milk flavour.
16. Makes 2 medium-sized cups or 4 small-sized ramekins like in this photo.

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