Steamed Egg Custard with Orange

Ingredients: 3 Wokan oranges, 1 egg, 50 grams of fine granulated sugar, a pinch of salt.

Wipe the surface of the Wogan tangerine clean, and use a knife to make a circle about one-third of the way up from the stem, with the knife just touching the flesh without cutting into it.

Gently peel off the top cover.

Insert a thin-edged spoon between the flesh and the peel, swirling in circles while pushing downward to separate the flesh from the peel.

Then use your thumb to push most of the flesh out from the bottom.

Use a spoon to peel off the connection points at the bottom.

Take out the complete orange flesh, leaving the intact empty bowl.

Cut the orange flesh crosswise.

Put it into the juicer and squeeze repeatedly.

Obtain orange juice and pulp residue, discard the residue.

Pour the sugar into 100 grams of orange juice, add a small pinch of salt, and stir until completely dissolved.

Crack the eggs into a bowl and beat them.

While stirring, gradually add 120 grams of orange juice.

Stir evenly.

Pour the orange juice into the orange bowl through a sieve.

Fill up to 80% full and cover with plastic wrap.

Place in a pot of boiling water and steam on low heat for about 10 minutes.

Fully cooked, turn off the heat, lift the lid.

Take it out, remove the plastic wrap, and place a segment of tangerine on the surface for decoration.