Korean Steamed Egg Custard

Directions

1. Crack eggs into liquid measuring cup. Add an equal volume of water to the eggs. The ratio is ~1:1 (v/v).
2. Add the remaining ingredients (and whatever optional ingredients you wish), starting with 1/2 tsp salt, to the eggs & water. Beat until well blended. Taste and add the rest of the salt if needed.
3. 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.
4. Steam for 10-15 minutes or until the custard is set, but still jiggly like loose Jello.
5. 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.
6. Instant Pot cooking method: Set ramekins/cups over the steam rack with 1 cup water (per manufacturer instructions) added to the inner pot. Steam with valve closed for 6-7 minutes (I have a 6 qt IP and these were the settings that worked for my IP).