Chinese · Dessert
Steamed Milk Custard
A protein-boosted take on the classic Cantonese steamed milk custard (dun nai), using skim milk, whole egg and extra egg whites with a scoop of whey protein isolate folded in for a silky, high-protein set custard that still tastes like the original teahouse dessert.
$1
8 minsPrep
14 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
107Calories
10.6gProtein
2.6gFat
9.4gCarbs
9.3gSugar
0gFiber
142mgSodium
95mgChol
0.7gSat Fat
223mgPotassium
108mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the whole egg and egg whites together gently in a bowl, avoiding too much froth.
2
Warm the skim milk slightly, then whisk in the sugar and vanilla extract until dissolved.
3
Once cooled to room temperature, whisk the milk mixture into the eggs, then stir in the whey protein isolate until fully smooth.
4
Strain the custard mixture through a sieve into two small pots to remove bubbles and stray egg strands.
5
Cover each pot loosely with foil and place in a steamer over gently simmering water.
6
Steam on low-medium heat for 12-14 minutes until just set with a gentle wobble in the centre.
7
Remove carefully and let cool for 10 minutes before chilling slightly or serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 3/42 3/4 egg whites, lightly beaten (90g)
- 0 oz0g whey protein isolate
- 5.3 oz150g skim milk
- 11 egg, beaten (50g)
- 0.4 oz10g sugar white
- 0.1 oz2g vanilla extract
