In France, people eat “crème aux oeufs” which is a baked dessert including eggs and milk. I could have made this popular French version, but if you’re getting to know me by now, I like to go slightly off the beaten path. And so, today we’re venturing down the silk road to make the Chinese preparation of this dessert, which requires steaming the eggs instead of baking them. Chinese Steamed Egg Custard 蒸奶蛋甜品 is a whole lot airier and lighter than its French counterpart, and is very fast to prepare. This dessert is sweet but not too sweet.
For ingredients, you need cold milk (make sure it is whole milk), white sugar, 3 free-range eggs the fresher the better, and cold water.
Beat the 3 eggs gently, trying not to create bubbles. Then mix in the sugar and mix well but gently, for a minute until the sugar is dissolved. Add the milk and water and stir again gently for a minute, trying to avoid making bubbles. Pour the mix into 4 little cups that each hold around 3/4 cup. This portion size is perfect. Also if you want to make more, you can double the recipe. The issue is that if you double it, you won’t be able to fit more than 4 little cups in your steamer pot, so you’ll have to cook them in two rounds.
A very important step is to cover the cups with tinfoil before placing them in a Steamer Pot. This prevents water from getting into the custard and also helps cook the eggs. You can start heating your water when you are starting to crack your eggs and then the pot will be ready by the time you’re done mixing.
Once your cups are nestled snugly inside the steamer pot, you might want to lower the heat just a little in case the water is really boiling vigorously. Then let sit and steam for 14 minutes. Don’t overcook or you might end up with a texture which is too firm.
Sprinkle a few black and white sesame seeds over the top. Let cool about 20 minutes and then place in the refrigerator to cool. Serve straight from the refrigerator, once cool about 2 hours later. Mmmm, mmm!
If you are on the fence about whether or not you want to try the recipe, it got a “c’est très trés bon” (please note the 2 “très’s”) from my significant other who is a notoriously harsh critic. So you should get plenty of yums too.
For those of you on Instagram and Snapchat, you can now follow me under username fullfatdiet. I post lots of other fun photos you won’t find on this blog like trips to the market, photos of the countryside, and sneak previews of dishes to come, etc.
Enjoy your Sunday,