Fancy a smooth-top mirror-finished egg custard...
and knowing when the egg custard is set...
There are tips for smooth-top mirror-finished egg custard which includes:
(1) Straining the whisked egg through a sieve to remove egg-white strands and foam. It will
improve the quality and texture of the egg
(2) Covering the bowl or ramekin containing the egg with foil or plastic wrap while steaming - to prevent condensation from steam and water droplets dripping to the steaming egg
Traditionally, the "toothpick" method checks if a cake is completely baked (clean toothpick= done). However, we try not to do it for an egg custard.
Or I will be pock-faced!
We have to be
(3) Strict to steaming-time and not frequently opening the cover of the pan/pot while steaming. Yes. No Peeping!!
This is not Crème Caramel or Flan but I find it quite similar (especially the texture of very smooth egg custard) to the Steamed Milk Pudding Dessert (蛋白炖鲜奶) that is very popular in Hong Kong.
Picture left: steamed milk pudding with egg white - a warm dessert. Right: a similar steamed milk pudding - egg yolks added.
See how they sell the showcase of steamed milk pudding....amazing!
It is not difficult to make your own steamed milk pudding. I made another version Steamed Ginger Egg Custard (姜汁炖蛋) at home. The only "tool" you need is a steamer (of course, rice cooker with steamer insert, works too).
Do you have tips and secrets to share in making egg custard (including flan, crème caramel) so very SMOOTH ? Come share with us.
Tag: egg, egg custard, pudding
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