Steamed egg custard pudding

This popular Cantonese dessert is simple and you can get inventive with it
Steamed egg custard pudding

Make the egg custard base in your rice cooker then let your imagination create for the toppings!

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 75 g caster sugar
 2 large free range eggs, beaten
 125 ml full fat milk
 ½ tsp vanilla extract

1

Put the caster sugar in a small saucepan and add 5 tbsp of water.

2

Warm through gently just until the sugar dissolves, then pour into a measuring jug.

3

Once the sugar syrup has cooled a little, add the eggs, milk and vanilla.

4

Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper on the surface of the custard mixture to lift any stray bubbles, then discard.

5

Pour custard into four 175ml/6fl oz ramekins, filling roughly halfway up then put into your rice cooker inner bowl.

6

Fill the inner bowl with water up to 2/3 of the outside of the ramekins

7

Cover the ramekins with a piece of foil and then select ’STEAM’ function then press ’START’.

8

Steam for about 25 minutes*, or until just set. When ready, the custards should still have a slight wobble.

*note that the steam countdown clock won’t start until the water has reached the correct temperature

Ingredients

 75 g caster sugar
 2 large free range eggs, beaten
 125 ml full fat milk
 ½ tsp vanilla extract

Directions

1

Put the caster sugar in a small saucepan and add 5 tbsp of water.

2

Warm through gently just until the sugar dissolves, then pour into a measuring jug.

3

Once the sugar syrup has cooled a little, add the eggs, milk and vanilla.

4

Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper on the surface of the custard mixture to lift any stray bubbles, then discard.

5

Pour custard into four 175ml/6fl oz ramekins, filling roughly halfway up then put into your rice cooker inner bowl.

6

Fill the inner bowl with water up to 2/3 of the outside of the ramekins

7

Cover the ramekins with a piece of foil and then select ’STEAM’ function then press ’START’.

8

Steam for about 25 minutes*, or until just set. When ready, the custards should still have a slight wobble.

*note that the steam countdown clock won’t start until the water has reached the correct temperature

Steamed egg custard pudding

HANDY TIP – Replace milk with coconut or plant based milk for a non dairy alternative. Use shortbread biscuits as a dipper. It works!