Japanese · Dessert
Japanese Egg Custard Pudding
A protein-boosted take on chawanmushi-style Japanese egg custard, built silky-smooth with whole egg, egg white, skim milk and a clean whey isolate for extra protein without extra fat, gently steamed in small pots until barely set.
$1
15 minsPrep
14 minsCook
94 minsTotal
MediumLevel
Nutrition per serving
142Calories
18.5gProtein
5.2gFat
10.5gCarbs
3.2gSugar
0.1gFiber
369mgSodium
188mgChol
1.5gSat Fat
207mgPotassium
131mgCalcium
1mgIron
0.8mcgVitamin B12
0.5mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Sake
local
Ramune
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the whole egg and egg white together gently in a bowl, taking care not to whip in excess air or bubbles.
2
Warm the skim milk and soy milk together to just below a simmer (around 60°C), then whisk in the allulose and whey protein isolate until fully dissolved and smooth.
3
Let the milk mixture cool slightly, then slowly pour it into the beaten eggs while whisking constantly, followed by the vanilla extract and salt.
4
Strain the custard mixture through a fine sieve twice into a jug to remove any bubbles and chalazae, giving the classic silky dashimaki-style texture.
5
Skim any remaining surface foam with a spoon or paper towel, then divide the custard evenly between two 180ml ramekins or pots.
6
Cover each pot tightly with foil and place in a steamer over gently simmering water on low heat.
7
Steam for 12-14 minutes until just set with a slight wobble in the centre, checking with a thermometer for an internal temperature of about 75-80°C.
8
Remove the pots carefully and let them rest at room temperature for 5 minutes before chilling.
9
Chill in the fridge for at least 1 hour before serving, either plain or with a light soy-mirin drizzle on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/82 1/8 eggs, beaten (100g)
- 1 7/81 7/8 egg whites, beaten (60g)
- 3.2 oz90g skim milk
- 0.6 oz16g whisked into milk whey protein isolate
- 0.5 oz14g dissolved allulose
- 0.7 oz20g soy milk
- 0.1 oz2g vanilla extract
- 0 oz1g salt
