Steamed Egg Pudding 香滑炖蛋布丁
Steamed egg pudding is a great homemade dessert. More so when you want to impress your family and guests during dinner parties. You won't believe how simple and easy it is until you have actually made it.
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Servings: 3 bowls
Ingredients
- 4 eggs, A size
- 2 cup fresh milk, 500ml
- 120 gram rock sugar
- ½ cup water, 125ml
Prepare and measure all of the ingredients.
Boil rock sugar and water on low heat until the sugar dissolved, stirring occasionally.
Once sugar has dissolved, off the flame. Then add in the fresh milk and quickly remove from the heat. Set aside to cool.
Using a fork, beat the eggs gently but thoroughly. Do not use an electric mixer as this will create too much foams or bubbles which will prevent the surface of pudding from being smooth.
Add in the milk mixture.
Stir to mix well.
Strain the egg mixture through a sieve to remove bubbles formed through mixing.
Gently pour egg mixture into steaming bowls to avoid creating any foams or bubbles. You should get 3 to 4 bowls, depending on size.
Use a spoon to remove any small bubbles, if any, on the surface of the egg mixture.
Then cover the bowls tightly with cling wrap or foil.
Meanwhile prepare steamer by bringing water to a boil.
Place the steaming bowls onto steamer.
Cover and steam them for 12 minutes on medium high heat, or until the egg custard is set. While steaming, lift the lid up a bit and let some steam to escape. if possible every 4 minutes.
And we're done!
Serve them either hot or cold. Enjoy!
Instructions
Enjoy!
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Notes
Be sure to strain and remove foams or bubbles on the surface of egg mixture before steaming. Otherwise, there will "holes" on the surface of the pudding.
Use medium high heat to keep enough steam inside the wok when steaming.
The ratio of egg and milk (and/or water) has to be right. Otherwise the steamed egg pudding will turn out to be too hard or too soft.
The trick to making the pudding with smooth texture is to cover the steaming bowl tightly with foil/cling wrap and then steam. Condensed water vapour on the steamer lid will drip down into the bowl. If the bowl is not covered, the water will make the surface of egg custard uneven.
Steaming time is about 8 minutes for 1 egg. Add additional 2 more minutes for each additional egg. Do not steam too long or the eggs will be overcooked and tend to be tough.