Orange Steamed Custard

Name: Orange Steamed Custard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Wo Tang; 1 piece egg; 50g Caster sugar; 1 pinch salt

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Oranges are piled up, all kinds of oranges. There is a kind of orange, which has a relatively sour taste and has not been seen. I don't know if it has made it a little sweeter these days. One day, the orange bowl was lighted up for steaming, and the idea of steaming custard with oranges suddenly popped out. First of all, of course, a bowl with orange peel. This fertile tangerine is oblate and is obviously more suitable for bowls than the long globular navel orange. Then, add orange juice and milk to the egg mixture and steam it into egg custard? Wait a minute! Orange juice contains fruit acid, and milk seems to be lumpy when encountering acid. Does this affect the coagulation of egg liquid? Or, will it affect the appearance of the steamed custard? I squeezed a little orange juice in the milk beforehand, and the milk turned into flocculent. Unable to predict its impact on the custard, eventually gave up milk.
Then began to formally dig out the orange bowl, this process is much simpler than imagined. I turned the juicer, which was regarded as a chicken ribs on the shelf, to extract the juice. I didn't expect it to be used again after many years. Three fertile tangerines are very juicy. Originally thinking that the orange juice is not enough, you can add milk, and if the milk is flocculent, add water. But now, orange juice is too much to use up, so there is no need to add water at all. The juice of Wo Tang was too sour, so I had to continue to add sugar. When the sugar is added to 50 grams, the sourness is still obvious, and I don't want to add any more sugar. After thinking about it, I added a pinch of salt to it, stirred it evenly and tasted it. I immediately felt that the taste improved a lot. Mix it into a custard liquid, pour it into an orange bowl, strain it if there are too many bubbles.
It was steamed on the pot, and the result was really good. Fresh orange scent, sweet and sour taste. . . . . "

Ingredients

3 pcs Wo Tang
1 piece Egg
50g Caster Sugar
1 pinch Salt

Orange Steamed Custard

1. Ingredients: 3 oranges, 1 egg, 50 grams of caster sugar, 1 pinch of salt.

2. Wipe the surface of the citrus fruit clean, and use a knife to make a circle at one-third of the height from the stalk. The knife edge just touches the pulp without scratching the pulp.

3. Peel off the top cover gently.

4. Use a thin-bladed spoon to insert between the pulp and the peel, while turning in a circle, go deep down to separate the pulp and peel.

5. Use your thumb to push out most of the pulp from the bottom.

6. Then use a spoon to peel off the connection points at the bottom.

7. Take out the whole orange flesh, leaving an empty bowl intact.

8. Cut the orange flesh across the noodles.

9. Put it in a juicer and squeeze repeatedly.

10. Get orange juice and pulp residue, discard the residue and don't use it.

11. Pour the sugar into 100 grams of orange juice, add a pinch of salt, and stir until completely melted.

12. Knock the eggs into a bowl and beat them up.

13. While stirring, add 120 grams of orange juice.

14. Stir well.

15. Pour the orange juice through the mesh sieve into the orange bowl.

16. Fill it up to eighth full, and seal it with plastic wrap,

17. Put it in a pot of boiling water and steam on low heat for about 10 minutes.

18. Ripe, turn off the heat, and uncover.

19. Take it out, remove the plastic wrap, and place a small orange on the surface for decoration.

Tips:
When separating the pulp from the bottom of the orange peel, be careful not to break the bottom.
The amount of orange juice needs to be adjusted according to the size of the egg.
The steaming time needs to be adjusted according to the amount of custard.