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Steamed egg custard pudding

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Steamed egg custard pudding

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

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


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


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


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.


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


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


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


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

Nutrition Facts

Servings 0