Chinese Egg Pudding

Total Time: 30 minutes
Yield: 2 Servings
Source: www.tastehongkong.com
Category: Chinese

Ingredients
1 cup Milk
7 1⁄4 teaspoons Sugar (or 30 grams rock sugar)
2 whole Eggs

Directions
  1. Heat milk in pan over moderate heat and dissolve sugar in it then let cool.
  2. Beat eggs, mix in sweetened cooled milk. Strain the mixture through a sieve to remove foam.
  3. Set up steamer rack in a pan. Cover, bring water to a boil.
  4. Meanwhile, gently pour egg mixture divided into two bowls, avoid creating any bubbles. Cover each bowl with foil.
  5. Once water is boiling, turn heat to low and add bowls. Steam for about 15 minutes. Uncover, and check if the eggs are coagulated by gently shaking the bowl.
  6. You may choose to cool down the pudding and chill it in fridge or serve it hot.