I love Egg Custard. My granny used to steam it for us. Today I thought it was time I made some as the recipe was sitting in my shelf for so long & it was baked under bain marie.
The texture of the egg custard was silky & had a slight hint of ginger juice but the next time I make it again, which would probably be soon, I would increase the ginger juice slightly as I love ginger and eating this custard reminded me of my granny. Thank you Ah Poh for taking care of us and I have not forgotten you.