One of my favorite desserts growing up in Singapore. My mom made it for me, now I make it for my family.
We’ve had bad illness in our family recently and have eaten very soft and light. The Boy asked for pudding tonight. He meant instant pudding, of course, but I’m stubborn. 😈
By Ellice Handy
2 large eggs
3 tbsp sugar
1.5 cups milk
1/4 tsp salt
1/4 tsp vanilla
1 tbsp butter
Preheat your oven at 350F.
Whisk the eggs and sugar together until airy and light. Add the milk, salt and vanilla and whisk gently until thoroughly incorporated.
Butter an oven proof dish (or individual soufflé dishes). Pour the custard mixture in and put dabs of the butter on top.
Bake until the custard sets (approximate 30 minutes).