Silky Smooth Steamed Egg Custard
Melt-in-Your-Mouth Fluffy Steamed Egg Custard Recipe
Hello everyone! It’s been a while since I’ve shared a delicious recipe with you all. After recovering from surgery on my right arm, I’m finally back to posting after 7 months, and I hope you’ll continue to support me! Today, I’ve made a wonderfully soft, savory, and melt-in-your-mouth steamed egg custard. This fluffy custard is so delicate, it feels like eating pudding! It makes a satisfying breakfast alternative when you want something lighter than rice. While it’s similar to Japanese Chawanmushi, this recipe uses familiar ingredients for an easier homemade version. Shall we make this incredibly smooth and tasty steamed egg custard together?
Main Ingredients
- 4 Fresh Eggs
- 2 Cooked Cocktail Shrimps
- 2 Fresh Mint Leaves
- 1 cup (200ml) Warm Dashi Broth
- 1 Tbsp Milk (for extra creaminess)
- 1 Tbsp Mirin (to remove any gamey smell)
- 1 Pinch Salt (to taste)
For Blanching Shrimp
- 1 Pinch Salt
- 1 Tbsp Sake or Cooking Wine
- 1 cup (200ml) Water
- 1 Pinch Salt
- 1 Tbsp Sake or Cooking Wine
- 1 cup (200ml) Water
Cooking Instructions
Step 1
First, prepare all the necessary ingredients. You’ll need fresh eggs, cocktail shrimps, mint leaves, dashi broth, milk, mirin, and salt.
Step 2
Rinse the cocktail shrimps. In a separate pot, bring 1 cup of water to a boil with a pinch of salt and 1 Tbsp of sake or cooking wine. Blanch the shrimps for about 10 seconds to remove any unpleasant odors. Drain the shrimps immediately and rinse them under cold water. For the dashi broth, soaking dried kombu in cold water overnight in the refrigerator yields a richer flavor.
Step 3
Crack the 4 eggs into a bowl. Gently whisk them until just combined, trying not to create too many air bubbles. Over-whisking can result in a less smooth surface for your steamed egg custard.
Step 4
Pour the warm dashi broth (1 cup) and milk (1 Tbsp) into the whisked eggs. Mix well. For an exceptionally smooth texture, strain this mixture through a fine-mesh sieve twice. This straining step is crucial for achieving that silky, pudding-like consistency.
Step 5
Now, prepare your steamer. Bring water to a boil in a pot, then place a steaming rack inside. Position your heatproof bowls or a small earthenware pot (like a ttukbaegi) containing the egg mixture onto the steaming rack, ensuring they don’t touch the boiling water directly.
Step 6
Once the water is steaming vigorously, carefully place the bowls with the egg mixture onto the rack. Cover the pot with a lid. To prevent condensation from dripping onto the surface of the custard and creating holes, wrap the lid with a kitchen towel. The towel will absorb the steam, leaving you with a perfectly smooth top.
Step 7
Steam over medium-high heat for about 7 minutes. Gently open the lid and arrange the blanched shrimp decoratively on top of the semi-cooked egg custard. Adding the shrimp halfway through prevents them from sinking to the bottom. Replace the lid and steam for another 5 minutes. The total steaming time should be around 10-13 minutes, resulting in a beautifully soft and delicious steamed egg custard.
Step 8
Garnish the finished steamed egg custard with 2 fresh mint leaves for a touch of color and freshness. Doesn’t this look like a delightful, smooth pudding that everyone, young and old, will enjoy?
Step 9
This wonderfully soft and delicious steamed egg custard is a perfect light breakfast. It’s gentle on your stomach and provides a good source of protein, making it a win-win healthy meal! Enjoy your meal and have a wonderful day!
