double-boiled egg and milk

When I was growing up, my parents frequently made an egg dish for me. It's simply egg, evaporated milk and sugar, beaten together, and steamed until it forms a custard. My parents have done it so many times that they are able to make it very tender, without too many bubbles. One morning, I thought of this childhood favorite, and decided to make it for my own breakfast.

Recipe: Double-boiled egg and milk (for 1)

Ingredients:
- 1 large egg
- 1/3 cup evaporated whole milk
- 1 strawberry
- 1/4 tp honey

Procedure:
1. Beat egg and evaporated milk in a souffle dish until the two are well blended. The liquid should come up to about 3/5 or 2/3 the height of the souffle dish.
2. Boil a pot of water, with a steaming stand in it. The water level should almost reach the level of the egg mixture when the souffle dish is placed on the stand. Bring the water to a boil.
3. Place the souffle dish in the pot, about half submerged in the boiling water. Be careful to remove any bubbles trapped under the souffle dish. Turn heat down to medium.
4. Allow the water to simmer in the pot for 5-10 minutes. Do not bring to a boil in case the water may spill over into the souffle dish.
5. If it is desired to cover the pot with a lid, then place a lid on the souffle dish before doing so. This prevents condensed water vapors from falling onto the egg and marring the top.
6. The surface of the egg mixture will slowly solidify. Shake the dish gently to detect the thickness at the center of the dish.
7. When the egg at the outer half of the radius of the dish has solidified, turn heat off and cover lid. Allow the warmth to slowly diffuse to the center of the dish. Done when the center has hardened.
8. Serve with a strawberry and a drop of honey.

Just started double-boiling:

Edge of the egg started to solidify:

Egg half-done, turn heat off and allow to cook slowly in the warmth of the water bath:

Egg done:

Interior of the egg:

Large bubbles may come from the stirring. Does the edge look overcooked?