Korean Steamed Egg Custard

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   ["Crack eggs into liquid measuring cup. Add an equal volume of water to the eggs. The ratio is ~1:1 (v/v).", "Add the remaining ingredients, starting with 1/2 tsp salt, to the eggs & water. Beat until well blended. Taste and add the rest of the salt if needed.", "Place ramekins (or ceramic tea cups with lids ) onto steamer basket, then pour egg mixture into each ramekin, leaving ~1/4 inch space. Cover the steamer basket with a tight lid. Alternatively, cover the cups or ramekins with their lids, then cover the steamer. Either way will work; the cup cover keeps water from dripping onto the custards (which would not ruin the custard, just a personal pet peeve on my part). Place steamer basket over a pot of water (~2"" or so, no need for a lot of water since steam time is not long) that is at a gentle boil.", "Steam for 10-15 minutes or until the custard is set, but still jiggly like loose Jello.", "Remove ramekins/cups from the steamer and let cool for 5-10 minutes. Then take your spoon and enjoy with or without some hot cooked rice."]

* Per serving · 4 servings · Values may vary.