Heat the milk up just enough to dissolve the sugar.

Divide the milk equally into rice bowls or tea cups.

Beat the eggs lightly and sieve.

Divide the eggs equally into the bowls of milk. Stir gently to just mix.

Cover the bowls tightly with a foil and rubber band or its own lid.

Steam for 15-20 minutes until the eggs coagulate. Serves 2.

If serving cold, remove the lid immediately and put the custard into the fridge once it cools down to room temperature.