Authentic Hong Kong Style Egg Custard Dessert Recipe
Jane Crompton
The Authentic Hong Kong Style Egg Custard Dessert recipe below is the one I always crave at home. This is the best way to introduce yourself to Cantonese cuisine.
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.