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Steamed Egg with Milk Custard (鮮奶燉蛋)

Wednesday, 25 November 2009

My sister is here on vacation and she stays with me if she's not globetrotting in Europe. Very much like me, she has a sweet tooth, so after every meal, she'd ask me what's for dessert. I have to admit that I've been really lazy and on a semi-hibernation mode, so my answers to her have been "chocolates". I got away with it for about a week and she started complaining. She suggested that it's about time I get my lazy ass off the sofa and whip up something nice and warm for her like this steamed egg with milk custard (a famous dessert in Hong Kong), which is the simplest warm dessert that one can make. Most recipes would suggest using rock sugar, but I was too lazy to melt the sugar over the stove, leave it to cool then steam the egg and milk mixture. I used caster sugar instead and melted it using the microwave. This is about as easy as it can get and it satisfied our sugar cravings (for a few days)- a simple and delicious warm dessert.

Steamed Egg with Milk Custard (鮮奶燉蛋) 3

Ingredients: makes 2 ramekins
  • 1cup minus 2 tbs (220ml) milk
  • 1 egg
  • 5 tsp caster sugar
  • 1 tsp honey
  • 1 tsp vanilla essence (optional)

  • Place 1/3 cup milk and sugar in a microwavable bowl, microwave on high for 30 seconds to dissolve sugar. Stir to mix.
  • Add the remaining milk and honey.
  • In another bowl, gently beat/ stir eggs to mix.
  • Stir eggs into milk until well combined.
  • Add vanilla essence.
  • Pour egg-milk mixture into ramekins through a sieve to get rid of air bubbles.
  • Steam on high heat for 5 mins. I used a wok with a steaming rack set over it. Place 2 chopsticks below the lid to let the steam escape.
Steamed Egg with Milk Custard (鮮奶燉蛋) 1

Steamed Egg with Milk Custard (鮮奶燉蛋) 2
  • Turn off heat and leave to set for about 20 mins.

Steamed Egg with Milk Custard (鮮奶燉蛋)

My first batch of egg custard made with 2 eggs and 1 cup of milk. The surface was a bit ugly, I think it's because I steamed it with the wok fully covered without letting the steam escape. This batch was also denser. I prefer the 1 egg to 220ml of milk batch - much softer and smoother.

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