Steamed Egg Pudding

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 355
• Protein: 17 g
• Carbs: 40 g
• Fat: 15 g

Ingredients

• 6 piece Egg ( whole )
• 800 ml Whole milk ( warmed )
• 120 g White sugar ( powdered )
• 2 tsp Vanilla extract ( liquid )

Instructions

1. Preparing the mixture

   Crack the eggs into a bowl. Whisk them gently with a fork without incorporating air to prevent foam from forming.

2. Infusing the milk

   Warm the whole milk with the white sugar and vanilla extract. Stir until the sugar grains are completely dissolved.

3. Filtering and clarifying

   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. Gentle steam cooking

   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.

Chef's tips

• 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.

Storage

Eat immediately or store for 24 hours in the refrigerator. Do not freeze.