MABEL’S
REFLECTION
We are not alone in the
world. Look around! There
are people in every country
carrying out acts of kindness.
Listen! There are languages,
songs, and sounds unique and diverse. Hear the
hopes, poems, and music from all over, each
individually beautiful and all together a true
symphony of the gift of life. Don’t be late for
dinner! The flavors and ingredients, many times
unique and sometimes similar, form a universal
life-giving exchange. When we share one
another’s meals, there is love and history in
every dish. We are not alone.
Steam Egg Custard
INGREDIENTS
3 eggs
1-2 eggshells (to measure water)
1 cup milk
1/4 cup rock sugar (or any sweetener)
1 tablespoon heavy cream
PREPARATION
Fill a steamer with water and boil.
While waiting for water to boil, beat eggs with a whisk or chopsticks until
yolks and whites are fully incorporated.
Fill an eggshell with water and pour into eggs. Continue beating egg
mixture until water is fully incorporated.
Put up to 1/4 cup rock sugar into a pot (depending on how much
sweetness is desired), and heat pot on stove over low heat. Stir sugar
constantly with a silicone spatula until fully melted. Make sure
sugar doesn't burn. Once sugar is melted, set aside to let cool.
Pour sugar into the egg mixture and mix until fully incorporated.
At this point, mixture should still be cool to touch and should not cook
the egg.
Add milk and heavy cream to egg mixture and stir until the sugar and
milk are one. Look for a lot of bubbles when beating egg mixture.
Place a mesh strainer on top of a serving bowl and pour in mixture
until almost full. The mesh strainer helps make the eggs creamier and
smooth. If making individual serving bowls, repeat this process for each
bowl.
Cover with aluminum foil and place bowl(s) in the steamer.
Boil steamer on medium-low heat for 12-16 minutes until custard is
solid.
Once fully cooked, remove the bowl(s) or keep in the steamer with heat
off until ready to be served.
Best served warm or hot.
Steam Egg Custard
MABEL MINNEY PREPARES JENNIFER TRANʼS
STEAM EGG CUSTARD RECIPE
Mabel and fellow students take a contemplative walk in the mist beside the
Pacific Ocean.
FROM A KITCHEN IN THE WORLD HOUSE 55