Q: Given the background description of some cooking related query, summarize the question into a title
I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the bowl). How do I prevent that?I did look at this discussion, but I can't tell whether it's relevant.Recipe, in case it's relevant2 C water4 oz. ginger root4 oz. Chinese rock sugar4 large eggs, beaten2/3 C milka few drops vegetable oilSet up a stovetop steamer.Slice ginger.Bring water to a boil; boil ginger 2 min. Discard ginger slices.Dissolve rock sugar in boiling water.Remove pot from heat.Add milk to the pot; whisk in eggs and vegetable oil.Pour into bowl or bowls and steam 12 min.
A:
How do I keep a custard from breaking?