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Rich Soy Milk and Egg Custard
Rich Soy Milk and Egg Custard

Before you jump to Rich Soy Milk and Egg Custard recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Fantastic For Your Health.

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I am hoping I have revealed some good information that defined why apples are so healthy for you. In this article we just dealt with several of the benefits of eating an apple a day. You will be able to discover many more benefits with regard to your health in relation to apples. When you go shopping again, make sure you purchase some apples, their in the produce isle. These apples can certainly wind up helping you to live a longer and healthier life.

We hope you got benefit from reading it, now let’s go back to rich soy milk and egg custard recipe. To make rich soy milk and egg custard you need 9 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to prepare Rich Soy Milk and Egg Custard:
  1. Use 200 ml Soy milk
  2. Get 15 ml Double cream
  3. Take 1 Egg
  4. Get 25 grams Sugar
  5. Use 3 to 4 drops Vanilla oil
  6. Use Slightly bitter caramel
  7. Get 30 grams Sugar
  8. Take 1 tbsp Water
  9. You need 1 tbsp Water for adding to stop cooking
Steps 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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