Steamed egg pudding

Table of Contents

Steamed egg pudding is a smooth and creamy dessert that is popular in many Asian cuisines and is typically served as a light, comforting treat. This recipe is easy to make and tastes great.

Components:

Four big eggs
One and a half cups of whole milk (or any other type of milk)
1/4 cup of sugar, granulated
One teaspoon of optional vanilla extract
A dash of salt

Directions:

1. Get the egg mixture ready.

Gently whisk the eggs in a mixing dish until they are fully beaten; do not whisk too much to prevent bubbles.
To the eggs, add the milk, sugar, vanilla extract (if using), and a small amount of salt. Mix thoroughly until the mixture is smooth and the sugar has completely dissolved.

Second, strain the mixture.

Strain the egg mixture into a different bowl or measuring jug using a fine mesh screen to guarantee a smooth and velvety pudding. This ensures that the pudding has a smooth texture by removing any egg whites that might not have been completely absorbed.

3. Get the steamer ready:

Pour water into a steamer pot and heat it until it simmers. You can use a bamboo steamer or a big pot with a lid and a heatproof dish inside if you don’t have a special steamer.

4. Bring the pudding to a boil:

Transfer the strained egg mixture onto a heatproof dish or small ramekins (four to six ramekins, depending on size).
To stop water from leaking into the pudding while it’s steaming, loosely cover each ramekin with a lid or aluminum foil.
The pudding should set after 15 to 20 minutes of steaming the ramekins in the steamer. A toothpick or knife inserted into the center should come out clean as a test.

5. Allow to cool before serving:

After the puddings are finished, take the ramekins out of the steamer and let them cool to room temperature.
Serve them right away, or chill them for a few hours to savor them cold.

Extra toppings are optional.

A popular garnish for Asian steamed egg puddings is sweetened red bean paste.
Fruit: Mango, lychee, or fresh berries might be a welcome addition.
Caramel Sauce: You can pour some homemade caramel sauce over it for a deeper taste.

Advice:

Texture: Preventing bubbles in the mixture is essential for a smooth steamed egg pudding. Don’t beat the eggs too much; instead, stir lightly.
Steaming Method: To achieve the nicest texture, keep the water at a simmer rather than a rolling boil.
Variations in Flavor: For a tropical taste, you can add a small amount of coconut milk to the milk, or for a green tea twist, you can add a tablespoon of matcha powder.

Savor your Steamed Egg Pudding—a light, silky dessert that’s ideal as a refreshing snack or as a post-meal treat!