Corn Caramel Steamed Egg with Lotus Oil

Ingredients

Instructions

1. 1

   Beat eggs with milk, vanilla extract, and salt until smooth and well combined

2. 2

   Strain the egg mixture through a fine sieve to remove any foam or lumps

3. 3

   Pour the strained egg mixture into four ceramic bowls or ramekins, filling three-quarters full

4. 4

   Place the bowls in a steamer with water at medium-high heat, cover with foil, and steam gently for 12-14 minutes until set but still soft

5. 5

   In a separate pan, heat sugar over medium heat, stirring constantly until it melts and turns golden amber

6. 6

   Add the fresh corn kernels to the caramel, stir well to coat, and cook for 2-3 minutes to infuse flavours

7. 7

   Remove the steamed eggs from the steamer and let cool for 1-2 minutes

8. 8

   Spoon the caramel corn sauce generously over each steamed egg

9. 9

   Drizzle a light touch of lotus-infused oil over the top as a finishing touch

10. 10

    Serve immediately while the egg custard is still warm and soft