薑汁燉蛋 (Steamed Ginger Egg Custard)

My house was actually out of soy milk (or really, any type of milk), so we used up the rest of the fresh cream we had from making the Spiced Kabocha Shepherd’s Pie (waste not!). As far as desserts go, this is pretty darn healthy! :] This makes about 6 servings!

薑汁燉蛋 (Steamed Ginger Egg Custard)

111 calories, 1g CHO’s, 9g fat, 5g protein, 64mg sodium!

Ingredients:
-6 oz. fresh cream
~1.5 cups water
-5 eggs, yolks + whites separated
-1 2 in. piece of ginger, grated

Instructions:
1) Wash + peel the ginger. (I used a spoon to peel it. It works rather well.)
2) Separate egg whites into one bowl and egg yolks into another. Beat each of them lightly.
3) Grate the ginger and press the juice into the two bowls. Add cream + water (or milk, if you have that) into each.
4) Steam on high heat for 5 minutes, then on medium-low heat for 10 minutes.
*If you want it to have a super smooth, velvety texture, pour the mixture through a sieve first!

We made an excel spreadsheet to figure out mutual times where we could hang out with people (complete with notes and such on the people we have to hang out with separately to avoid unnecessary awkwardness and the like; oh, life).

It’s complicated, but at least it looks kinda festive(?).

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on December 29, 2013, in Food and tagged , , , . Bookmark the permalink. Leave a comment.

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