Steamed Egg Pudding
This steamed egg pudding dessert is soft and jiggly and super easy to make. I really love serving this with fresh fruit and shredded coconut or granola. Sometimes I'll just scoop it in a bowl and pour cold milk and condensed milk over it too.
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.