I lived in Hong Kong for about a couple of years, and when it comes to food, I can say Hong Kong is a foodie paradise. Of course, there are many Asian foods you can find here in Australia, but finding Hong Kong-styled desserts like this Authentic Hong Kong Style Egg Custard Dessert is pretty hard.
What are Hong Kong-styled desserts, you ask? Well, popular ones, in my opinion, are red bean soup, egg waffles, egg custard tart, almond and black sesame soup etc. One of my faves is the Hong Kong Style Egg Custard; unfortunately, not listed on the website, but I am here for you! It is simple to make and super yummy.
The egg custard dessert recipe is so easy that I can remember it from the back of my head after 2 to 3 go’s. And yes, it is my pleasure (and guilty) that I have made multiple of these for some good photos and to take care of my dessert cravings.
I have had my trials and errors with this egg custard dessert recipe, and I think different combinations of ingredients give different results, and the cooking time may vary. However, the recipe below is the one I can always rely on, and the cooking times are always exact.
Authentic Hong Kong Style Egg Custard Dessert Recipe
- 2 medium eggs
- 20 ml caster sugar
- 250 ml milk
- Warm milk in a saucepan. Do not let boil; if a film forms, it must be removed.
- Whisk eggs, then add in milk and sugar. Mix until smoothly blended.
- Use a sifter (or sieve) to break up any egg white or sugar clumps. Make sure the mixture is smooth; use a spoon to remove bubbles if necessary.
- Cover the bowl with aluminium wrap and put it in a steamer. If you don’t have a steamer, alternatively place a steaming rack in a cooker and pour in water until right below the rack. Let the water boil before putting it in your bowl.
- Steam the mixture on medium fire for 12 minutes. Let the steam out every 4 minutes.
- Let cool for 2 to 5 minutes.