Cantonese Steamed Egg Custard recipe

Standard

Another variation I’ve found online and love the tips about overcooking the eggs! Found at Dodol & Mochi.

Cantonese Steamed Egg Custard 鮮奶燉蛋 (adapted from Siukwan’s)

(A)
236ml milk
4 tsp sugar, or to taste

1 large egg, at room temperature

  1. Heat (A) together till the sugar has fully dissolved. (Because it’s such a small recipe, I do this in the microwave.) Set it aside to let cool completely
  2. Place the serving bowls or ramekins that you’d like to use for steaming the custard in the steamer or a wok that has a steaming rack set over it; cover the steamer or wok with its lid.
    Then, bring the water in the steamer or wok to a full rolling boil over high heat–this is also to heat up the ramekins besides getting the water ready for steaming
  3. Slightly beat the egg to break it, then whisk it into the cooled milk to combine well.
    When the steamer or wok has come to a full rolling boil, pour the egg-milk mixture through a fine sieve and into the ramekins–this is to strain out bubbles and some other solids in order to get a smooth, silky surface and texture
  4. Immediately turn the heat down to low, place a chopstick (or something similar if you don’t have it) underneath the steamer’s lid to create an “exit” for excess steam/heat to escape–this is to prevent the mixture from getting overcooked and thus, wrinkled!
  5. The entire cooking time takes quite a while depending on how big of a batch it is and how much each ramekin is filled. This recipe normally takes between 30 and 45 minutes, it’s done when the surface of the custard looks barely set and still jiggles a bit when gently tapped. So, please check every so often to avoid overcooking the custard.
  6. Uncover the steamer/wok and let the ramekin of custard sit in it for a while till it’s become not-too-hot before removing the custard from the steamer or wok.
  7. Serve it warm, at room temperature or chilled, depending on your preference.
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