Steamed egg custard

Ingredients:
4 chicken eggs
500ml water
125ml fresh milk
1 teaspoon chicken stock granules
½ teaspoon ground pepper
2 century eggs, peeled and diced to about 2cm pieces
1 salted egg yolk, chopped
2 crabsticks, sliced
1 tablespoon chopped spring onions
1 teaspoon sesame oil
½ teaspoon salt or to taste


Garnishing:
Garlic crisps and oil
Heat proof plate


Method:
1. Bring water to a boil in the steamer.

2. In a mixing bowl, combine all the ingredients in a large bowl, adjusting seasonings to taste.

3. Pour egg batter into a heat proof plate.

4. Lower heat and steam for 15-20 minutes. High heat produces a coarse texture in the egg custard.

5. Open the steamer cover every 5 minutes to check if it’s cooked and remove once the custard is set.

6. Garnish before serving.