Traduzindo esta receita para o seu idioma... A página será atualizada automaticamente.
Hong Kong Steamed Egg Custard
A silky smooth and delicate steamed egg custard, a popular comfort dessert in Hong Kong, made with just a few simple ingredients.
🧂 Ingredientes
- 2 large Eggs
- 250 ml Milk(whole milk recommended)
- 60 g Sugar(rock sugar preferred, or granulated)
- Water(for steaming)
👨🍳 Instruções
- 1
Gently heat the milk in a saucepan or microwave until lukewarm. Stir in the sugar until completely dissolved. Let the mixture cool slightly.
- 2
Lightly whisk the eggs in a separate bowl. Gradually pour the slightly cooled sugar-milk mixture into the beaten eggs while whisking gently to combine. Avoid creating too many bubbles.
- 3
Strain the egg mixture through a fine-mesh sieve into two heatproof bowls or ramekins. This step is crucial for achieving a silky smooth texture. Use a spoon to skim off any remaining surface bubbles.
- 4
Cover the bowls tightly with aluminum foil or cling film to prevent condensation from dripping onto the custard.
- 5
Prepare a steamer by bringing about an inch of water to a boil in a wok or pot. Place the covered bowls in the steamer basket, ensuring they are stable.
- 6
Steam over medium-high heat for 10-12 minutes, or until the custard is just set. It should have a slight wobble when gently shaken.
- 7
Carefully remove the bowls from the steamer. Remove the foil and serve warm or chilled.
💡 Dicas Profissionais
- ✓Do not over-whisk the eggs, as this can create too many air bubbles.
- ✓Straining the mixture is essential for a smooth, silken texture.
- ✓Covering the bowls tightly prevents water droplets from forming on the surface.
- ✓Adjust steaming time based on the size of your bowls and the heat of your steamer.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add a splash of vanilla extract for extra flavor.
- Use coconut milk instead of dairy milk for a different flavor profile.
- Garnish with a few drops of sesame oil or some fresh fruit slices before serving.