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Corn Egg Custard
To make a bowl of perfect corn puree and egg custard, the choice of ingredients is very important. The ingredients for it are really simple. As long as you have fresh eggs and high-quality corn kernels, the taste of this dish can be taken to a higher level.
INGREDIENTS
Main Ingredients
- ·2 eggs
- ·100g corn kernels
Additional Ingredients
- ·500ml clear water
DIRECTIONS
Step 1
Put 100 grams of corn kernels into a juicer, add 500ml of clear water, cover the lid and start the juicer to extract juice. After juicing, pour the corn juice into a bowl and set aside.
Step 2
After juicing, pour the corn juice into a bowl.
Step 3
Crack 2 eggs into a bowl and quickly stir and break them up with chopsticks to form a uniform egg liquid, and then pour the egg liquid into a plate.
Step 4
Take cling film and tightly seal the plate mouth to prevent air leakage during steaming and ensure that the egg custard is heated evenly.
Step 5
Pour an appropriate amount of clear water into the pot, put in a steamer rack, and place the plate with the egg liquid sealed with cling film on the steamer rack.
Step 6
Use a toothpick to make some small holes in the cling film to facilitate the smooth flow of steam so that the egg custard can be fully heated.
Step 7
Cover the pot lid. First boil the water over high heat. After the water boils, turn to low heat and steam for ten minutes.
Step 8
After the egg custard is steamed, carefully take out the plate and tear off the cling film to enjoy.