Skip to main content
logo
Food Advertising by

Steamed Egg Custard



Steamed egg custard, Chinese style aka 'Ton Kai Tan' is one dessert that I'm extremely fond of.  Simple steamed egg custard, not too sweet, can be eaten warm or chilled  When it's warm, it's soft and smooth, once chilled, it's a  bit firm but just as delectable.

I remember that when I was little, the hawkers used to carry a pole on their shoulders and had a basket at each end and in each basket were  his products and other paraphernalia used for his sale.  The egg custards were sold warm as there was a small charcoal fire beneath the bowls of egg custard.

Eggs used to be a 'forbidden' food because the egg yolks have cholesterol in them and consuming them will raise cholesterol levels in our blood as well.  Now studies have shown that this theory is seriously flawed.  Eggs are a great source of protein and full vitamins A, B, C, D, E and K as well as iron, zinc and antioxidants.




see the marks where the knife has been inserted to test the custard




see the mini pandan/screwpine leaves, they are homegrown, don't misjudge them, tiny ones are more fragrant than those big fat ones




oops, better  snap another picture before the whole thing disappears into my tummy





Recipe for Steamed Egg Custard

Ingredients
3 eggs
320 ml water
60 gm rock sugar
3 to 4 slices young ginger
3 or 4 screwpine/pandan leaves

Preparation
Boil the water with the rock sugar, ginger slices and
pandan leaves till sugar dissolves
Let the syrup cool for about 10 mins.
Meanwhile, heat up a steamer,
once the water boils, lower to medium heat
Lightly beat the eggs and
add in the warm syrup, mix well
Strain the egg mixture into ramekins
Remove any foam from the mixture
Cover the ramekins with a piece of foil,
place them in the steamer
Steam over medium heat for about
20 to 25 minutes till custard is set
To test whether the custard is done,
insert a thin knife into the custard
The knife should come out clean.
Can be served warm or chilled




mmmm ....... heavenly, 'forbidden' food no more!

Comments

  1. mmmm....that's looks so soft, smooth and delicious. If I'm there, everything will end up in my stomach :P. I love egg custard.

    ReplyDelete
  2. What a coincidence! I also thought of making this during the weekend. Yours look excellence silky smooth. I like eating it with brown sugar ginger syrup. Sounds like eating 'tofu hwa'! haha....

    ReplyDelete
  3. So smooth and looks so soft! I love it :)

    ReplyDelete
  4. Wow! I can't believe how smooth and perfect you can make it look!

    ReplyDelete
  5. Simply Life
    Yes, must strain the egg mixture and remove any foam.

    penny
    When eaten warm it's softer, a bit like
    'tau fu far', chilled equally good.

    My Little Space
    Wonder how it'll look like with brown sugar syrup, maybe a darker yellow? Need to explore.

    Mary
    It'll be wonderful if you eat it hot on a cold day.

    ReplyDelete
  6. What a coincidence! I made some recently too! I have to try yours with ginger and pandan, nice flavours!

    ReplyDelete
  7. pigpigscorner
    Oh, would like to see your pics too. Thanks for dropping by.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…

Chai Tea Snowskin mini Mooncake 2020 ~ 柴茶冰皮月饼

This time, I experimented with Chai Tea to act as a flavour for the dough skin of this 'Bing Pi',  冰皮 mooncake.  These non-baked snowskin mooncakes are soft, slightly chewy and can be referred to as mochi mooncake too.  Nowadays snowskin mooncakes are gaining popularity and like their baked counterparts, they can house different flavours of lotus paste as well.



Chai Tea Snowskin mini Mooncake 2020  ~  柴茶冰皮月饼 Ingredients65 gm Kao Fun (fried glutinous rice flour)18 gm wheat starch18 gm superfine flour50 gm icing sugar25 gm Crisco shortening60 ml water1 Tbsp Chai Tea240 gm lotus paste for fillingMethod Mix wheat starch and superfine flour thoroughly, steam on medium heat for 3 minutes.  Let cool.  Sift into a mixing bowl.Sift in kao fun and mix well.  Steep Chai Tea bag in about 1/4 cup hot water.In a pot, boil water with shortening and icing sugar.  Once shortening and icing sugar have melted, pour this into the flour mixture.  Add in a tablespoon of Chai Tea.  Using a spatula, mix…