Steamedpalmsugarcustards Recipes

STEAMED PALM SUGAR CUSTARDS

Steps:

• Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
• Strain mixture and place in a bowl.
• Beat eggs lightly and whisk into milk mixture.
• Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
• Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
• NOTE: Try not to open the lid of the steamer before 18 minutes.
• Affects the texture of the custard.
• Steam would be lost once the lid is opened before they are ready.

STEAMED CARROT PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

GRAPENUTS™ CUSTARD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the milk, sugar, salt, eggs, and vanilla together in a bowl; pour into a baking dish. Sprinkle the cereal over the mixture and dot with the butter pieces. Gently set the baking dish into a larger baking dish. Pour enough hot water into the larger dish to reach at least 1 inch up the side of the dish with the custard.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Sprinkle the nutmeg over the dish to serve.

BURNT HONEY AND STAR ANISE CREAMS

Steps:

• Preheat oven to 315°F (160°C).
• Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.
• Heat until hot but not boiling.
• Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
• Remove star anise and cinnamon from saucepan.
• Whisk together sugar and eggs.
• Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.
• Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.
• Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
• Top each cream with 2 teaspoons of honey.
• Place under a hot grill until the honey is a deep golden colour.
• Leave for 3 minutes before serving.

PUFF PASTRY SHELLS

Steps:

• Beat egg and water together in a small bowl.
• Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

AS-YOU-LIKE-IT STEAMED PUDDING

Steps:

• Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
• Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
• Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.