Introduce a quick and tasty Cantonese dessert, Steamed Egg White Custard. Cantonese like Steamed Egg Custard, no matter in savoury way or sweet way. Check my previous post of culinary tips of silky steamed savoury egg custard.
This is a classic Cantonese dessert, only egg white and milk needed. It can be eaten warm or chilled in fridge. Usually it’s served without additional sweetener. But I usually like to serve with sweet-scented osmanthus syrup or ginger juice.
1. Egg white, 3, about 100ml, for 2 serving;
2. Milk, about 200ml;
3. Sugar, 2tsp.