Japanese · Dessert
Chawanmushi-Style Sweet Custard
A delicately sweet riff on Japan's savoury chawanmushi, this steamed egg custard trades dashi and soy for milk, sugar and vanilla, gently coaxed over low steam into a silky, barely-set pudding served warm in its own pot.
$1
10 minsPrep
14 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
161Calories
8.5gProtein
7.1gFat
14.9gCarbs
14.8gSugar
0gFiber
295mgSodium
193mgChol
2.8gSat Fat
170mgPotassium
104mgCalcium
0.9mgIron
0.8mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Asahi Super Dry Beer
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Whisk the eggs gently in a bowl, taking care not to incorporate too much air or create foam.
2
Warm the whole milk slightly, then stir in the sugar, vanilla extract and salt until the sugar dissolves.
3
Slowly pour the warm milk mixture into the beaten eggs, stirring constantly in one direction to keep the custard smooth and foam-free.
4
Strain the custard mixture through a fine sieve twice into a jug to remove any chalazae and air bubbles for a silky texture.
5
Pour the strained custard evenly into 2 small ramekins (180ml each), then cover each with foil or a lid to stop condensation dripping in.
6
Set the ramekins into a steamer or a wide pan with a lid over simmering water, water reaching halfway up the sides of the ramekins.
7
Steam on low heat for 12-14 minutes, checking with a toothpick or light jiggle test — the custard should be just set with a gentle wobble, not bubbling.
8
Remove carefully and let rest at room temperature for 5 minutes before chilling if serving cold, or serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Egg, beaten
- 140g140g Whole Milk
- 22g22g Sugar White
- 3g3g Vanilla Extract
- 1g1g Salt
