Okay, since this Vietnamese Creamy Custard was so easy to make. I've tried it numerous times and got it right the first time. This is expected to have a very soft, smooth, creamy texture. It's caramelized and has a hint of coffee on the tip of the tongue, making it an excellent starter. Let's get this party started.
Ingredients:
- Cow milk (~180-200ml)
- One egg
- Sugar
Be careful not to overcaramelize it since it will become bitter
This step is crucial since, after all, it affects the texture of the custard. There's a risk your final result won't be smooth if you omit this step.
The hot droplets will degrade the quality of the custard if it is not well-covered.
The appetizer is fantastic, easy to prepare, and tasty! It's worth a shot. Best of luck!
Erin
evaave.net