Chinese custard egg pudding is a sweet treat that is perfect as an after-meal or mid-day snack. We recommend you try this dessert recipe if you’re craving a sweet fix! This recipe is for 4 bowls. It only takes 10 minutes to prepare and 20 minutes to cook!
Mix rock sugar and water in a saucepan. Boil on low heat, stirring occasionally. Once the sugar has dissolved, switch off the heat and pour in the fresh milk. Set this aside to cool.
Beat the eggs gently with a whisk or fork before adding to the mixture. Stir well. Strain egg mixture through a sieve to remove bubbles.
Once the egg mixture is ready, gently pour it into the moulds or bowls. Use a small spoon to remove any bubbles on the surface. Wrap the bowls tightly with cling wrap or tin foil.
Place the bowls into the steamer and steam for 12 minutes. Lift it every few minutes to let steam escape. Once the egg pudding has set, it is ready to serve.
Be sure to beat the eggs gently as this prevents bubbles from appearing. This is to ensure that the texture of the egg pudding turns out smooth. We recommend tightly wrapping the steaming bowls or moulds with cling wrap. This is to ensure that the condensed water vapour does not drip into the bowl and hence causing the desserts’ surfaces to become uneven.For a low-calorie and less sweet version, adjust the amount of rock sugar used.