Steamed Egg Custard
Steamed egg custard is a balance of room-temperature eggs, milk, and gentle heat. By whisking the mixture without creating foam and steaming it over low heat, you ensure a smooth, silky texture that sets into a delicate wobble rather than a scrambled mess.
The sieve is not optional.
Patience is your primary tool; forcing the heat or rushing the straining process will result in pin-sized bubbles and a pitted surface.
- fine-mesh sieve
- two ramekins
- steamer basket
- whisk
- saucepan or wok with lid
What goes in.
- 2large eggs, room temperature
- 1 cupwhole milk
- 1 tbspsugar
- 1/2 tspvanilla extract
Removing the structure
Passing the egg and milk mixture through a fine-mesh sieve twice removes the chalazae and any trapped air bubbles that would otherwise cause uneven texture.
The method.
Prepare the base
Whisk the eggs, sugar, and vanilla in a bowl just enough to combine. Do not whip air into the eggs; keep the whisk tines touching the bottom of the bowl.
Incorporate the milk
Gently pour the milk into the eggs while stirring slowly. Strain this mixture through a fine-mesh sieve into a measuring cup twice.
Fill and cover
Pour the liquid into the ramekins. Cover each ramekin tightly with a piece of foil to prevent condensation from dripping onto the surface of the custard.
Steam gently
Bring the water in your steamer to a boil, then lower to a bare simmer. Place the ramekins in the basket, cover the pot, and cook for 12 to 15 minutes.
Check for set
The custard is done when the edges are firm but the center holds a slight, jelly-like tremble when the ramekin is nudged. Remove from the steamer immediately to stop the carryover cooking.
Other turns to take.
Savory Version
Omit the sugar and vanilla. Replace the milk with chicken or dashi stock and add a drop of soy sauce for a classic starter.
When it doesn't go to plan.
If using a metal steamer, place a clean kitchen towel under the pot lid to catch excess moisture so it doesn't fall back onto the custard surface.
Keep the steamer heat low; if the water boils vigorously, the custard will boil and become honeycomb-like rather than smooth.
Let the custard sit for five minutes after removing from the heat to allow the proteins to finish setting.
The ones that keep coming up.
Why is my custard watery?
Usually because the lid was not covered properly, allowing steam to drip into the ramekin, or the milk-to-egg ratio was too high.
Can I chill this?
Yes, once it reaches room temperature, cover and refrigerate for up to two days. It is often served chilled with fresh fruit.