Make the egg custard base in your rice cooker then let your imagination create for the toppings!
AuthorHungry PandaCategoryDessertsDifficultyBeginnerPut the caster sugar in a small saucepan and add 5 tbsp of water. Warm through gently just until the sugar dissolves, then pour into a measuring jug.
Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles.
Strain through a sieve into a jug. Place a piece of kitchen paper on the surface of the custard mixture to lift any stray bubbles, then discard.
Pour custard into four 175ml/6fl oz ramekins, filling roughly halfway up then put into your rice cooker inner bowl. Fill the inner bowl with water up to 2/3 of the outside of the ramekins.
Cover the ramekins with a piece of foil and then select ’STEAM’ function then press ’START’. Steam for about 25 minutes*, or until just set. When ready, the custards should still have a slight wobble.
*note that the steam countdown clock won’t start until the
water has reached the correct temperature
Try a cherry jam (pitted cherries in a saucepan with lemon juice and 25g of brown sugar).
Add some crunch with digestive biscuits or your favourite biscuit. Sprinkle some cinammon to elevate the flavour of the custard
Try adding some ginger spices if you like more of a chest warming custard.
It can be tricky but a caramel sauce would balance the egg custard perfectly.
Grated chocolate and icing sugar for the sweeter tooths also works.
Keep imagining as the custard base allows for almost foolproof experimentation.
Ingredients
Directions
Put the caster sugar in a small saucepan and add 5 tbsp of water. Warm through gently just until the sugar dissolves, then pour into a measuring jug.
Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles.
Strain through a sieve into a jug. Place a piece of kitchen paper on the surface of the custard mixture to lift any stray bubbles, then discard.
Pour custard into four 175ml/6fl oz ramekins, filling roughly halfway up then put into your rice cooker inner bowl. Fill the inner bowl with water up to 2/3 of the outside of the ramekins.
Cover the ramekins with a piece of foil and then select ’STEAM’ function then press ’START’. Steam for about 25 minutes*, or until just set. When ready, the custards should still have a slight wobble.
*note that the steam countdown clock won’t start until the
water has reached the correct temperature
Try a cherry jam (pitted cherries in a saucepan with lemon juice and 25g of brown sugar).
Add some crunch with digestive biscuits or your favourite biscuit. Sprinkle some cinammon to elevate the flavour of the custard
Try adding some ginger spices if you like more of a chest warming custard.
It can be tricky but a caramel sauce would balance the egg custard perfectly.
Grated chocolate and icing sugar for the sweeter tooths also works.
Keep imagining as the custard base allows for almost foolproof experimentation.
Replace milk with coconut or plant based milk for a non dairy alternative. Use shortbread biscuits as a dipper. It works!