Steamed egg custard 鮮奶燉蛋!
The last time I made this, it was with my ex-flatmate Emily while I was in Scotland. I really like this dessert but for some reason, I don’t make it too often. My dad used to make it though, and very often he added in ginger juice into the custard mixture to spice things up.
Anyway, here’s the simple recipe from Christine Ho’s blog, the go-to place for my Chinese home-cooking recipes!
For two small bowls (I used small rice bowls, but little souffle ramekins work as well), you will need:
- 1 egg
- 1/2 milk
- 2 tbsp white sugar
- Beat egg.
- Heat milk to lukewarm in a microwave or in a saucepan over low heat. (Make sure not to boil it!)
- Add milk into beaten eggs and stir thoroughly. Add in sugar and mix until dissolved.
- Pour mixture into bowls/ramekins. There will probably be some bubbles/foam floating on the surface of the liquid. Use a metal spoon to get rid of them.
- Tightly cover the bowls/ramekins with tin foil, and steam it for 12 minutes over medium-high heat in a wok (or in a rice cooker like I did). Make sure to remove the lid of the wok (or rice cooker) every 4 minutes to release the excess steam. Done! Serve hot (or cold, if you like, but the texture will be different!)
The perfect steamed custard will be solid but still wobbly like jelly. The surface of the custard should be devoid of pores. The tin foil covering and the removal of foam prior to steaming should help keep the custard nice and pretty!
Also, I don’t have a huge sweet tooth, so I did cut down the sugar.. if you want extra sweetness, just make adjustment on your own!