date:Oct 21, 2013
ins or Asian-style teacups.
3. Place a large bamboo steamer over a wok one-third filled with water and bring to the boil (make sure the base of the steamer doesn't touch the water). Place the ramekins or teacups in the steamer and cover with a large piece of non-stick baking paper. Cook, covered, for 12-15 minutes or until the custard is just set. Remove from the steamer. Set aside to cool.
4. Place the mango, lime leaves and extra brown sugar in a bowl and stir until the sugar dissolves.
5.