Chinese Steamed Egg Custard

    35 minutes

    A popular Chinese dessert this is also known as the 'double-skinned egg custard' due to its elaborate preparation that results in two skins on the custard.

    2 people made this

    Serves: 1 

    • 1 cup (250ml) full cream milk
    • 1 egg white, lightly whisked
    • 3 teaspoons caster sugar

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the milk in a small saucepan over medium-low heat. When it just starts to boil turn off the heat and transfer to a heat-proof bowl. Set aside to cool.
    2. A skin will form on the top of the milk. Use a chopstick to poke a hole in the skin (at the edge of the bowl) and pour out the milk into a clean bowl (leaving the skin intact on the original bowl).
    3. Mix together the egg white and sugar then pour into the cold milk; mix.
    4. Pour the mixture back into the original bowl (with the skin), being careful not to break the skin. The first skin should be on the bottom of the original bowl.
    5. Cover the bowl and place onto a steamer rack. Steam over high heat for 12 to 15 minutes and allow to cool to 50 degrees C. A second layer of skin will form. Serve.

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