- 225g eggs
- 690ml fresh milk/UHT milk
- 460ml syrup
- For syrup:
- 175g sugar
- 230ml water
- 3 pandan leaves
- Cook syrup ingredients till sugar dissolves. Remove pandan leaves and strain; leave to cool.
- Beat the eggs with a hand whisk. Add in milk and cooled syrup. Strain the mixture.
- Pour into custard cups and steam over low heat till cooked.
- Leave to cool, then chill in the fridge and serve with honey.