Tuesday, June 2, 2015

Steamed Milk Custard

I recently ordered these overly adorable glass jars from Taobao and I couldn't wait to use them over the weekend. I decided to make some Steamed Egg Custard with them.. I adopted the recipe from Christine's but I omitted the ginger.  Btw, my holidays are here!!!!!!! I'm super excited about the time that I'll gain baking and likely conducting small group classes.. 

Anyway, this was really simple to cook and it takes only merely 30 minutes to make.. I'd rate it a difficulty level 2 out of 5. 

Steamed Milk Custard Recipe

This recipe yields 6 glasses of custard

6 egg whites, room temperature (55 - 60g eggs)
660ml milk
8 tbsp castor sugar


Add the sugar to the egg whites

Whisk gently to dissolve sugar

Add in milk and whisk well

It may get rather frothy

Sieve mixture TWICE to get a really nice and smooth mixture. Wash the sieve between each sieve.

Pour into the glass containers at a slanted angle, the way you would to beer to prevent froth

Boil water in a pot lined with a cloth. Water should cover 1/2 of the bottle's height. Cover each jar with a sheet of aluminium foil. Reduce heat to medium high heat and boil for 10 minutes. Turn off heat and leave jars in the pot for another 10 minutes. 

To remove aluminium foil, gently straighten foil and remove in one swift move. That way, your custard's top will be smooth and silky. Enjoy! 

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