Korean · Dessert
Milk Custard with Pine Nuts
A Korean-style steamed-bake milk custard, called gyeran-jjim's sweet cousin in home kitchens, set silky over a shallow pool of amber caramel and finished with toasted pine nuts for a nutty crunch against the cool, wobbly custard.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
206Calories
6.3gProtein
7.7gFat
28.3gCarbs
27.8gSugar
0.1gFiber
167mgSodium
109mgChol
2.3gSat Fat
166mgPotassium
94mgCalcium
0.7mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Sujeonggwa
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
In a small saucepan, melt the 20g sugar with the 8g water over medium heat without stirring, swirling the pan until it turns a deep amber caramel, about 3-4 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
Toast the pine nuts in a dry pan over low heat for 2-3 minutes until lightly golden and fragrant, then set aside to cool.
4
In a bowl, whisk the egg, whole milk, 28g sugar, vanilla extract and salt together gently until just combined, avoiding excess foam.
5
Strain the custard mixture through a sieve into the caramel-lined ramekins to remove any egg strands.
6
Place the ramekins in a deep baking tray and pour hot water halfway up the sides to create a water bath.
7
Bake at 160°C (320°F) for 30-35 minutes until the custards are just set with a slight wobble in the centre.
8
Remove ramekins from the water bath and let cool to room temperature, then chill in the fridge for at least 3 hours.
9
Run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
10
Scatter the toasted pine nuts over the top of each custard just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Whole Milk
- 55g55g Egg, beaten
- 28g28g Sugar White
- 20g20g Sugar White, melted to caramel, caramel base
- 8g8g Water, caramel helper
- 3g3g Vanilla Extract
- 8g8g Pine Nut, toasted, chopped, garnish, 1
- 0.5g0.5g Salt
