By eatmundo · July 12, 2026
🇨🇳AI-generated imageSame ingredients, elsewhere in the world
24 matchesDishes from other countries' kitchens, made from the same core ingredients as Cantonese Steamed Egg Custard. The percentage is the share of ingredients the two recipes have in common.
Eierkuchen (German Pancakes)In Germany · same ingredients67%
Streuselkuchen (German Crumb Cake)In Germany · same ingredients60%
Taiyaki (Japanese Fish-Shaped Cake)In Japan · same ingredients60%
A comforting, silky-smooth custard that highlights the purity of eggs. It is a staple in Cantonese households.
According to eatmundo's ingredient comparison, the closest dish to Cantonese Steamed Egg Custard from another cuisine is Eierkuchen (Germany): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Whisk 3 large eggs gently in a bowl, being careful not to create too many air bubbles.
- 2
Pour 250ml of milk with 1 tablespoon of sugar dissolved in it into the eggs while stirring continuously to ensure a smooth, uniform mixture.
- 3
Pass the mixture through a fine-mesh sieve twice to guarantee a velvet-smooth texture in the final dish.
- 4
Pour the strained mixture into a shallow heat-proof dish, ideally ceramic.
- 5
Cover the dish tightly with plastic wrap to prevent condensation from dripping onto the custard surface.
- 6
Place the dish in a steamer over boiling water and steam on medium-low heat for exactly 12 minutes.
- 7
Remove the lid carefully and let the custard set for 2 minutes before serving.
- 8
Garnish with a drop of light soy sauce and a touch of sesame oil for a savory finish.
Frequently Asked Questions
What is Cantonese steamed egg custard?
Cantonese steamed egg custard is a Chinese dish made from a mixture of eggs, milk, and sugar. It features a silken texture and is served after resting for 2 minutes, garnished with a drop of light soy sauce and a touch of sesame oil for a savory finish.
What type of milk is best for a silky Cantonese egg custard?
Use whole milk to achieve the richest, smoothest texture.
How do I ensure the surface of the custard is perfectly smooth?
Always strain the egg and milk mixture through a fine-mesh sieve at least twice to remove bubbles and unmixed egg white strands.
What is the correct steaming temperature and duration?
Steam on medium-low heat for 12 minutes; high heat causes bubbles and a porous, tough texture.
How can I tell when the custard is done?
The custard is ready when it is set like soft gelatin but still jiggles slightly in the center when the bowl is gently shaken.
🇨🇳AI-generated image
