Dessert cream inside an eggshell

Directions

1. Use scissors specifically designed for food handling to make an incision of approximately one-quarter to one-third of the top of the egg (following the outline of the shell). ≈ 3 min
2. Gently pierce the egg yolk (while controlling the pressure). ≈ 3 min
3. Pour the the yolks and the whites separately. ≈ 3 min
4. (If you prefer a more pronounced yellow flavor, you can filter the whites of one or two eggs, using only the yolks). ≈ 3 min
5. Following the line you have drawn, carefully cut off a quarter to a third of the eggshell. ≈ 8 min
6. Remove the air cushion and the plastic film inside the eggshell. ≈ 3 min
7. (This step is lengthy and challenging, as the plastic film tends to stick to the eggshell, making its removal delicate.) ≈ 3 min
8. It is important to remove as much film as possible. ≈ 3 min
9. Defeat the eggs. ≈ 4 min
10. While you are beating the eggs, gradually add the cream. ≈ 4 min
11. Add the sugar, salt, and milk, while continuing to whip. ≈ 4 min
12. Add a few drops of jasmine oil paint, then mix the mixture thoroughly. ≈ 4 min
13. (If you are using jasmine stems, cut them into small pieces, add them to the mixture, then mix thoroughly, and then use a sieve to remove the jasmine stems). ≈ 8 min
14. Pourz le mélange dans une vide eggshell (it is recommended not to exceed half the capacity of the shell, to avoid any spillage). ≈ 3 min
15. If the eggshell is not sufficient, you can also use a ramekin. ≈ 3 min
16. If you are using an eggshell or a small bowl: place the eggshell securely on the support (if you don’t have one, you can make one using aluminum foil). ≈ 3 min
17. Next, place the support with the eggshell in a dish, and then the dish in a steamer. ⏱ ≈ 10 min
18. Cook over high heat for 4 minutes. ⏱ 4 min
19. If you are using a larger steamer basket: place the steamer basket inside a dish, and then the dish inside the steamer. ⏱ ≈ 10 min
20. Cook over high heat for 6 minutes. ⏱ 6 min
21. Once the custard has set, it can be eaten. ≈ 3 min