Caramel Egg custard, my family's favorite. I often steamed , I learnt from a Cantonese chef, we must put a chopstick in between the lid and the wok over medium low fire. Totally no bubbles -- over steamed sign. Years ago I bought an Ocoo Pot, I use that to "steam" it, set Wellbeing mode 1 hr at 95 degrees C. The egg custard is so smooth like baby's skin. My recipe is 1 : 2 : 1/2 = 1 part of egg : 2 parts of milk : 1/2 part of sugar. I used a measuring jar to measure. if egg is 100 ml, milk 200 ml, sugar fill up to 50 ml. I used some of the sugar to make into caramel as we don't like too sweet. We love cold caramel egg custard, chill it before serving.