Chinese · Dessert
Papaya Milk Custard
A silky Cantonese-style steamed custard made by blending ripe papaya into sweetened milk and egg white, then gently steaming until just set. Delicate, fragrant and lightly sweet, it's a classic Chinese home-style dessert valued for being soothing and nourishing as much as delicious.
$0
12 minsPrep
14 minsCook
56 minsTotal
MediumLevel
Nutrition per serving
102Calories
4.5gProtein
2gFat
17.3gCarbs
15.5gSugar
1gFiber
66mgSodium
6mgChol
1gSat Fat
229mgPotassium
76mgCalcium
0.2mgIron
0.3mcgVitamin B12
36.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Wheat Beer
local
Chrysanthemum Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Blend the papaya chunks with the warmed whole milk until completely smooth, then pass through a sieve into a bowl to remove any fibrous bits.
2
Stir the sugar into the warm papaya-milk mixture until fully dissolved, then let cool to lukewarm so it won't cook the egg white.
3
Whisk the egg white briefly to loosen it, then stir it gently into the cooled papaya-milk mixture without creating too much foam.
4
Strain the combined custard mixture once more through the sieve into two small ramekins or heatproof pots to ensure a silky texture.
5
Cover each pot loosely with foil or a lid and place in a steamer over gently simmering water.
6
Steam on low-medium heat for 12-14 minutes, until the custard is just set with a gentle wobble in the centre.
7
Remove carefully and let cool at room temperature for 10 minutes, then chill in the fridge for at least 30 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Papaya, peeled, seeded, cut into chunks
- 110g110g Whole Milk, warmed slightly
- 45g45g Egg White, lightly beaten, strained
- 16g16g Sugar White
