Steamed Milk Custard

Ingredients:
1 egg white
3/4 cup fresh milk
1 tsp ginger juice (optional)
sugar to taste (about 1-2 tsps)

Method:
Heat milk in a small saucepan just till it starts to bubble, do not let milk boil over.
Beat eggwhite well in a small heatproof bowl (eg. rice bowl, chawanmushi bowl, dessert bowl) and pour in milk, whisking continuously. Add sugar and ginger juice.
Immediately steam over high heat for 2 min and then low heat for 1 min. Serve hot or chilled.

Tip:
I usually do this with leftover eggwhites when I use yolks in other recipes, so I get 3-5 bowls of custard to eat over a few days. Yum! If you are going to chill your custard, remember to cover each bowl with cling wrap before putting it in the fridge, to protect the custard from absorbing smells in the fridge.