Fluffy Baked Egg Custard
How to Make Steamed Egg Custard in the Oven.
This recipe shows you how to make a delightful steamed egg custard using your oven. With the scorching summer heat making cooking over the stove unappealing, we opted for the oven for a change. This method results in an incredibly soft and jiggly egg custard with minimal effort, perfect for those hot days when you want something comforting and easy to digest.
Main Ingredients
- 10 large eggs (approx. 65g each)
- 20g Chinese chives (solbu chu)
- 40g carrot
Cooking Instructions
Step 1
Begin by preparing the garnishes. Finely chop the Chinese chives and the carrot. Washing the vegetables thoroughly beforehand is recommended. Mincing them finely ensures they distribute evenly throughout the custard and contribute a pleasant texture.
Step 2
Crack 10 large eggs into a large mixing bowl. Ensure the eggs are fresh for the best flavor and texture. Break each egg carefully, making sure no shell fragments fall in.
Step 3
Add 1 tablespoon of salt, 2 tablespoons of cooking wine (or mirin), and 1 teaspoon of sugar to the bowl with the eggs. The cooking wine helps to eliminate any eggy smell and enhances the custard’s tenderness, while the sugar subtly balances the savory notes.
Step 4
Gently whisk the eggs and seasonings together with a whisk. Avoid over-whisking or creating too much foam, as this can result in a less smooth surface on the finished custard. Just mix until the yolks and whites are combined.
Step 5
Pour 500ml of water into the egg mixture and whisk again until smoothly incorporated. Using a higher water-to-egg ratio will yield a more delicate and moist custard.
Step 6
Strain the egg mixture through a fine-mesh sieve. This crucial step removes any chalazae or unincorporated egg white, ensuring a silky-smooth texture. Aim for a clear, liquid consistency.
Step 7
Lightly grease the inside of an oven-safe stainless steel or ceramic dish with 2 tablespoons of cooking oil. This prevents the custard from sticking and allows for easy removal. Pour the strained egg mixture into the prepared dish. Evenly sprinkle the chopped carrots and chives over the surface of the liquid egg.
Step 8
Preheat your oven to 180°C (350°F). Once preheated, reduce the temperature to 160°C (320°F) and bake the egg custard for approximately 30 minutes. Oven temperatures can vary, so it’s advisable to check for doneness. A toothpick inserted into the center should come out clean.
Step 9
Carefully remove the baked egg custard from the oven. Admire the vibrant colors of the vegetables on top! For a more refined presentation, you can score the surface gently with a knife.
Step 10
Using a silicone spatula, gently loosen the edges of the custard. It should lift away cleanly, revealing a beautifully set, jiggly custard that holds its shape perfectly.
Step 11
Transfer the delicate baked egg custard to a serving plate. The smooth, silky texture and delicate flavor make this a wonderfully satisfying dish, perfect for any occasion. Enjoy it warm for ultimate comfort.
