🇨🇳 China · Dessert
Cantonese Steamed Egg Custard
By eatmundo · July 12, 2026
🇨🇳 CNA comforting, silky-smooth savory custard that highlights the purity of eggs. It is a staple in Cantonese households, often enjoyed as a light breakfast or dinner side.
Ingredients
check them off as you prepareHow 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 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 type of milk is best for a silky Cantonese egg custard?+
Use whole milk or a mixture of whole milk and heavy cream 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 10 to 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.
🇨🇳 CNMundo Match
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