Receipe for egg custard ( fills up 8-9 little ramekins )
4 medium size eggs
4 tablespoons of sugar
500ml of full cream milk
A teaspoon of vanilla essence
Whisk it well together and pour into the ramekins. It is important to cover the top of each ramekin with aluminium foil so that the top of the egg custard will remain smooth. If not, water droplets from the steaming process will fall back onto the top of the egg custard, making its surface rough and uneven.
If chocolate egg custard is preferred, omit the vanilla and add a tablespoon of cocoa powder dissolved in some water into the whisking mixture.