Korean · Dessert
Korean Steamed Milk Custard with Caramel
A Korean-style steamed milk custard (dalgyal jjim's sweet cousin, closely related to the custard puddings sold as 'purin' in Korean bakeries and convenience stores) made by gently steaming a strained egg-and-milk mixture over a hardened sugar caramel, then chilling and inverting so the caramel sauce cascades over the silken custard.
$1
15 minsPrep
16 minsCook
231 minsTotal
MediumLevel
Nutrition per serving
218Calories
6.7gProtein
5.6gFat
34.9gCarbs
34.8gSugar
0gFiber
274mgSodium
137mgChol
2.3gSat Fat
153mgPotassium
97mgCalcium
0.6mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Makgeolli (Korean Rice Wine)
local
Yuanyang (Hong Kong-Style Milk Tea Coffee)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Make the caramel
in a small pan, heat 40g sugar with the water over medium heat without stirring until it turns deep amber, swirling the pan occasionally, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the bottom evenly, then set aside to harden.
3
Warm the milk in a small pan over low heat until steaming but not boiling, then remove from heat.
4
In a bowl, whisk the egg with the remaining 22g sugar, vanilla extract and salt until just combined, avoiding excessive air bubbles.
5
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
6
Strain the custard through a sieve into a jug to remove any lumps or foam.
7
Pour the strained custard gently over the hardened caramel in each ramekin.
8
Cover each ramekin tightly with foil and place in a steamer basket set over simmering water.
9
Steam on medium-low heat for 14-16 minutes, until the custard is just set with a slight wobble in the centre.
10
Remove ramekins from the steamer and let cool to room temperature, about 20 minutes.
11
Chill in the fridge for at least 3 hours, or overnight, until fully cold and set.
12
Run a thin knife around the edge of each ramekin, place a plate on top, and invert quickly to release the custard with its caramel sauce pooling over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Sugar White, dry, for caramel
- 12g12g Water, for caramel
- 140g140g Whole Milk, warmed
- 70g70g Egg, beaten
- 22g22g Sugar White, for custard base
- 4g4g Vanilla Extract
- 1g1g Salt
