Steamed Egg White Custard
Introduce a quick and tasty Cantonese dessert, Steamed Egg White Custard. Cantonese like Steamed Egg Custard, no matter in savoury way or sweet way. Check my previous post of culinary tips of silky steamed savoury egg custard.
This is a classic Cantonese dessert, only egg white and milk needed. It can be eaten warm or chilled in fridge. Usually it’s served without additional sweetener. But I usually like to serve with sweet-scented osmanthus syrup or ginger juice.
1. Egg white, 3, about 100ml, for 2 serving;
2. Milk, about 200ml;
3. Sugar, 2tsp.
How to do –
1. I have about 120ml of egg white from 3 medium size eggs;
2. In a mixing cup, put in 2tsp of sugar, if you want to eat it cool, add 3tsp of sugar. Then mix with milk. I use milk a little more than usual, about 250ml. The steamed egg white custard turned out silkier. Less milk, firmer custard. Usually those in Cantonese dessert restaurant would be in firmer version. So I would suggest the proportion of egg white and milk should be 1:1.5 to 1:2. Whisk the mixture well;
3. Pour the mixture in two small ceramic bowls or cups, covered with cling film, then bring a big pot of water to boil, put the steamer on, then steam for 10 minutes in high heat. Let them stay for 5 more minutes after heat off. Eat it just like this, or cool down in fridge.