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The first skin should be on the bottom of the original bowl. Cover the bowl and place onto a steamer rack. Another way to steam Chinese egg custard is to use a bamboo steamer like the ones you see at a Chinese restaurant during dim sum. You can cook Steamed egg custard using 3 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Steamed egg custard
- It’s of Crystal sugar.
- Prepare of eggs.
- Prepare of water.
The bamboo absorbs the steam, so water droplets don't form on the lid. If you use this method, your steamed eggs may take on a woodsy aroma (perfectly delicious). Whisk eggs, milk, and sugar in a mixing bowl. Use a strainer to strain the mixture into four ramekins/bowls so you get a silky smooth custard.
Steamed egg custard instructions
- Boil the water with crystal sugar with small heat, until it’s dissolved. Put it aside until it’s complete cool down..
- Boils a pot of water..
- Beats the eggs evenly, and put the sugar with mix it well. Filter the mixture with the sieve..
- Pour the mixture into a bowl, put it into the pot. Turn to a medium heat and steams for 8-10 minutes..
- Turn off the fire and keep the bowl in the pot for 10 more minutes..
Cover the bowls with aluminum foil. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. A wonderful egg custard is made by combining rock sugar, water, full fat milk and eggs, then gently steamed until set. Place a steaming rack or trivet in a saucepan (make sure it will hold the bowl you will steam the custard in), then add water until it is just underneath the rack. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions.