Steamed Egg Pudding
Ingredients
- 6 pcEgg (whole)
- 800 mlWhole milk (warmed)
- 120 gWhite sugar (powdered)
- 2 tspVanilla extract (liquid)
Method
A pale yellow custard, smooth as a mirror, that jiggles at the slightest touch. In the mouth, it is a silky and melting texture, carried by the sweetness of warm milk.
- 1
Crack the eggs into a bowl. Whisk them gently with a fork without incorporating air to prevent foam from forming.
- 2
Warm the whole milk with the white sugar and vanilla extract. Stir until the sugar grains are completely dissolved.
- 3
Pour the warm milk over the eggs in a thin stream. Pass the mixture through a fine-mesh sieve twice to remove impurities and achieve a perfectly fluid blend.
- 4
Divide into ramekins. Cover them tightly with cling film. Place in the steamer for 12 to 15 minutes. The custard should be set on the edges but still jiggly in the center.
Frequently asked questions
How do you get this dish right?
- Skim the bubbles off the surface with a spoon before covering for a mirror-like finish.
- Steam temperature is crucial: if it's too high, the custard will weep water and become spongy.
How long does this dish keep?
Eat immediately or store for 24 hours in the refrigerator. Do not freeze.
