This Steamed Egg Pudding is soft and jiggly and extremely easy to make. I made this with only 3 ingredients: eggs, milk, and sugar. The sugar is completely customizable. I prefer it sweeter with 4 tablespoons of sugar but my wife prefers it with only 2. So I recommend adding it to your own taste.
Yay, steamed egg pudding! I’m happy to finally be adding this to my blog. This was introduced to me by my wife back when we first started dating, and I got hooked on it right away. I even made it every few nights for about a month!
I have to admit, I ended up wasting about 18 eggs while developing this recipe. Initially, I had this idea to include custard powder to amplify the eggy taste, but ultimately, it didn’t work out as planned. The custard powder kept sinking to the bottom, and the only way to prevent that was to fully cook the custard powder. But at that point, the recipe got a little too complicated, and I think the flavor enhancement was not worth the effort anymore. So what I have today is just a basic egg pudding recipe.
Key steps and ingredients
Dissolve the sugar in milk: Before combining all the ingredients, you want to dissolve the sugar and in warm milk first. I made the mistake of not doing this before, and the sugar ended up settling to the bottom of the dish. To dissolve the sugar, just whisk the milk and sugar over medium heat until the sugar dissolves.
Strain the eggs: After whisking the milk and eggs, there will be a lot of foam on the surface from whisking. You want to strain the milk and eggs through a fine sieve to collect the leftover foam and this will also give the pudding a smoother texture. If you don't have a fine sieve, you could also use a spoon to collect the form but it will take a bit longer.
Cover with plastic wrap (or aluminum foil): This is to prevent water droplets from forming on top of the egg pudding during steaming. You can easily use a paper towel to dab off the water, but it leaves markings on the top of the pudding. So I recommend covering it beforehand.
Steam: Traditionally, Chinese egg pudding is steamed. This is because steaming is a very gentle form of cooking and it will give the pudding a very soft texture. The cooking time depends on the shape of your steaming dish. The deeper the dish, the longer it takes. I'm using a ceramic bowl today. Mine took about 10 minutes on high heat, then another 15 minutes on low heat.
Steamed Egg Pudding
Ingredients
Instructions
- In a small saucepan, add the milk and sugar. Put it over medium heat and whisk until the sugar dissolves. The milk should end up warm but not hot. Remove from the heat.
- In a medium bowl, whisk the eggs until they are smooth.
- Pour in the milk and whisk until well combined.
- Pour the mixture through a fine sieve into another bowl. This will remove the foam that was produced from whisking.
- Pour the mixture into a heatproof serving bowl.
- Now cover the bowl with plastic wrap or aluminum foil. This helps prevent condensation and water droplets from forming on top of the pudding.
- Steam for 10 minutes. Then turn the heat to the lowest setting and let the residual heat cook the eggs for another 15 minutes. The actual cooking time for you may vary. It mainly depends on the shape of your steaming dish. If your dish is less wide but deeper, it might take a bit longer. I've noticed that overcooking does not negatively affect this dish much, so don't worry about getting the perfect time. Just go a bit longer if you're worried.
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