Cantonese Steamed Egg Custard with Milk
From the MolalaCook kitchen · 烘焙手記
Cantonese Steamed Egg Custard with Milk
廣式鮮奶燉蛋
One whole egg and an extra yolk turn a small bowl of milk into a rich Cantonese sweet custard.
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CustardEgg and milk
SteamAbout 10 min
RecipeHong Kong Desserts
Ingredients4 listed
Video length3:49
Before you begin
Strain before steaming for a smooth surface and an even set.
Method 做法
01
Prepare the sweetened milk
Warm the milk gently with the sugar until dissolved. Let it cool to lukewarm. Gently beat the whole egg and the additional yolk together.
See this stage at 1:35 →
02
Strain the custard
Slowly stir the sweetened milk into the egg. Strain into a small heatproof serving bowl to remove strands and bubbles, then cover with foil.
See this stage at 2:13 →
03
Steam on low heat
Place on a rack over gently simmering water and cover the steamer. Steam over low heat for about 10 minutes, until the centre is softly set. Lift out carefully and open the foil away from you. Serve warm or cool and chill.
See this stage at 2:50 →
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Watch & bake along
Cantonese Steamed Egg Custard with Milk
✦How do I keep the custard silky?+
Use a gentle simmer: a rolling boil can make the texture coarse. A deeper bowl can take longer, so judge by the set of the centre.
Tools for this recipe
From the bake shop
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
From the bake shop
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For straining the milk and egg before steaming.
From the bake shop
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
From the bake shop
