Recipe: Hong Kong Style Steamed Egg Custard 鮮奶燉蛋 (adapted from "Distinctive Snacks of Hong Kong" by Hui Chan Fan-Yuk)

Steamed HK-Style Egg Custard (24.10.10)
Steamed Egg Custard (HK-Style Dessert)
鮮奶燉蛋

Ingredients
1 cup beaten egg
1 cup water
1 cup fresh milk
100g (4 oz) rock sugar

Method
1) Add fresh milk to the beaten egg gradually.
2) Dissolve rock sugar in 1 cup of water (SFF: achieved by boiling both items together over a stove).
3) Cool the sugar syrup.
4) Gradually mix the sugar syrup into the egg mixture and drain. (SFF: I wasn’t sure what she meant by “drain” here but I took it to mean that she wanted us to pass the mixture through a sieve)
5) Divide mixture into 4 rice bowls.
6) Steam over gentle heat in a bamboo steamer for about 25 minutes or until set.
7) Serve hot.

Tips from the author:

If a metal steamer or wok is used, cover custard with cling film to avoid water vapour.
Cooking time is about 15-20 minutes.

SFF’s Notes

  • Recipe adapted slightly from the book above where it goes by the name “Steamed Milk Custard”.
  • To purchase your own copy, go to : http://www.66emart.com/en/product/item/16/product_detail.html
  • The website lists all the recipes in the book – classic Hong Kong snacks & desserts.
  • I thought it sounded strange that one of the tips stated that water vapour is to be avoided during the steaming process.
  • My translation of that bit is that the cling film prevents condensed water droplets from falling into the bowl which could result in a custard that’s too watery and with pock-marks on the custard’s smooth surface.
  • I added some ginger juice (pound a thumb-sized bit of ginger to extract the juice) to my custard just before eating for an added zing.
  • Ginger helps to alleviate cold symptoms and has a tummy-warming comfort food effect.
  • I used about 95 g of sugar instead but it was still just a little too sweet for me. Will try again with 85g of sugar the next time and keep tweaking it to my taste.
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Author:superfinefeline

I'm a caffeine addict & must have my caffeine fix on a daily basis. I started this food blog on 27 September 2006 and moved my blog from its blogspot address to my own domain name, www.superfinefeline.com on 28 July 2011.

6 Responses to “Recipe: Hong Kong Style Steamed Egg Custard 鮮奶燉蛋 (adapted from "Distinctive Snacks of Hong Kong" by Hui Chan Fan-Yuk)”

  1. Anonymous
    October 25, 2010 at 1:15 am #
  2. superfinefeline
    October 25, 2010 at 10:19 pm #
  3. ivan
    October 26, 2010 at 1:54 am #
  4. Megan
    December 12, 2010 at 5:32 pm #
  5. dining table
    February 2, 2011 at 6:43 pm #
  6. Christy
    March 29, 2011 at 1:35 pm #

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