chinese egg custard

This is an ultra easy and healthy Chinese Steamed Egg recipe for the silkiest eggs ever! Lightly seasoned custard is steamed to golden perfection.

Chinese Steamed Egg (蒸水蛋)

eggs

500 mL water/chicken stock/milk

tbsp fish sauce ((or

chicken bouillon powder

tsp light soy sauce ((or

water ((optional))

tbsp sesame oil

spring onion ((finely chopped))

In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water.

Use a sieve to strain the mixture through and onto a steam-safe dish, removing any clumps. Tip: Pour it through slowly to minimise the number of bubbles.

Scoop out any bubbles on the surface.

Cover the dish with plastic glad wrap or a plate. This step is vital for a smooth surface. It stops water droplets from dripping onto the surface, which is the main cause of unevenness.

Bring the steamer to a boil then lower the heat to low and steam for 13 minutes or until just cooked.

Take the steamed eggs out and enjoy immediately as is or with rice. For extra flavor, pour over the light soy sauce mixture and sesame oil, then garnish with spring onions!

4-ingredient &amp; 4 Steps to make silky smooth Instant Pot Egg Custard Recipe that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

½ cup (375 milliliters) whole milk (, divided)

salt

(52 grams) – 5 tablespoons (65 grams) granulated sugar

Melt Sugar in Milk: Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker. Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker. Stir with a silicone spatula until sugar is fully melted. Remove the pot from heat and let the milk cool down a little. Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.

Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.

Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.

Strain Egg Mixture: Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth. Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins. Remove any air bubbles with a spoon. Wrap the ramekins really tight with aluminum foil.

Pressure Cook Egg Custard: Have a quick rinse of the inner pot with water. Pour 1 cup (250ml) of cold water in the pressure cooker. Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers. Close the lid and cook at Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick) + 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully. Set aside to avoid overcooking.

Serve Warm or Hot: This dessert is best served warm or hot.

Top 2 chinese egg custard recipes from across the web

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Top Tags

Chinese Steamed Egg (蒸水蛋)

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Top 2 chinese egg custard recipes from across the web

The most viewed chinese egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Steamed Egg (蒸水蛋)

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

The most viewed chinese egg custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine