Ingredients： 2/3 cup (140g) caster sugar（2/3杯（140g）的精白砂糖） 1/4 cup (60ml) water（1/4杯（60ml）的水） 200ml coconut milk（200ml的椰奶） 1/4 cup (45g) finely grated palm sugar（1/4（45g）切碎的棕榈糖） 3/4 cup (185ml) milk（3/4杯（185ml）牛奶） 3 eggs, lightly whisked（3个鸡蛋，轻轻的打散） Step 1： Brush 24 individual 1 1/2 tablespoons (30ml) capacity mini muffin pans with oil to lightly grease. Combine the caster sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until golden. Remove from heat and pour evenly among the prepared pans. 步骤1：（在24个独立容量为1 1/2汤匙（30ml）小松饼烤盘轻轻刷油。在一个小的少司锅给精白沙糖和水小火加热。边煮边搅拌2-3分钟或者直到糖溶化。增加火力加热到沸腾，煮着不用搅拌5分钟或者直到变成金黄。移离加热和均匀地倒到准备好的锅里（马芬烤盘）。） Step 2： Combine the coconut milk and palm sugar in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Remove from heat. Add the milk and eggs and whisk until well combined. Strain through a fine sieve into a jug. Pour evenly among the muffin pans. 步骤2：（将椰奶和棕榈糖混合一起在一个小的少司锅（带长柄的炖锅）里小火加热。边煮边搅拌1-2分钟或者直到糖溶化。移离加热，加入牛奶和鸡蛋和搅拌直到很好的混合一起。用一个细筛过滤到一个壶里，均匀地倒到马芬盘里） Step 3： Cook, covered, in a steamer basket over a wok half fi lled with simmering water, for 10 minutes or until custards are just set. Remove from heat. Set aside to cool slightly. Loosely cover with plastic wrap and place in the fridge overnight to chill. Turn onto a serving platter to serve. 步骤3：（放在一个锅里用有一半沸腾的水之上用蒸锅篮里煮并且是盖着的，煮10分钟直到蛋羹有出现。移离加热，放一边使其稍微冷一点。松松地盖上塑料外套和放在冰箱里冷藏一夜。换一个大浅盘来享用（服务/吃）。） |
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