Pudding Steamed Egg Custard
Effortless and Silky Smooth Pudding Steamed Egg Custard Recipe
I learned this amazing pudding steamed egg custard technique while taking Korean culinary courses! It’s incredibly easy, and you’ll find it hard to mess up. This silky smooth and fail-proof steamed egg custard is a delight that the whole family can enjoy together. It’s perfect for special occasions or as a comforting everyday dish.
Basic Ingredients
- 1 large Egg
- 1 Tbsp Salted Shrimp (Saeu-jeot)
- 0.25 Tbsp Salt
- 1/2 cup (100ml) Water
Cooking Instructions
Step 1
First, finely mince 1 tablespoon of salted shrimp (saeu-jeot). This step ensures a clean flavor without any chunky bits.
Step 2
Place the minced salted shrimp in a cheesecloth or a fine sieve. Squeeze gently with your hands to extract only the clear brine. This process isolates the savory and umami essence of the salted shrimp.
Step 3
Mix 1 tablespoon of the extracted salted shrimp brine with 1 tablespoon of water. This helps to balance the saltiness of the shrimp brine, resulting in a total of 2 tablespoons of seasoned shrimp liquid.
Step 4
Crack 1 large egg into a bowl. Add the prepared salted shrimp liquid (mixed with water) and stir gently. Try not to whisk too vigorously to avoid creating excessive foam.
Step 5
Add 1/2 cup (100ml) of water and 0.25 tablespoon of salt. Stir again until well combined. You can adjust the amount of salt slightly depending on the saltiness of your salted shrimp.
Step 6
Gently stir the egg mixture, water, salted shrimp, and salt until everything is smoothly incorporated. Avoid stirring too vigorously.
Step 7
Strain the egg mixture through a fine-mesh sieve. This crucial step ensures a silky smooth, pudding-like texture. Gently press any solids remaining in the sieve to extract all the liquid.
Step 8
Prepare the garnish ingredients (this step is optional). Following Korean culinary standards, we’ll use green onion, red chili threads, and mushrooms. Finely julienne the green onion after washing and trimming the root ends.
Step 9
Cut the red chili threads into 1cm segments. These will add a beautiful pop of color to the dish.
Step 10
If using dried shiitake or wood ear mushrooms, rehydrate them in water. Then, wash them thoroughly under running water. Roll them up and julienne them thinly.
Step 11
Lightly sauté the julienned mushrooms in a lightly oiled, preheated pan for just a moment until they are slightly softened. This brief sauté will enhance their savory aroma.
Step 12
Prepare a heatproof dish for steaming. Pour the strained egg mixture into this dish and cover it with a lid or plastic wrap. Fill your steamer pot with water and bring it to a boil. Once boiling, reduce the heat to low. Place the dish with the egg mixture inside the steamer, cover the steamer lid, and let it cook gently via double-boiling (steaming).
Step 13
The key to perfect pudding steamed egg custard lies in controlling the time and heat! If the heat is too high, the egg can become rubbery or puff up excessively. Steaming over low heat for about 10 minutes is the secret to achieving a smooth and delicate custard.
Step 14
As the steaming time approaches 10 minutes, gently insert a skewer or chopstick into the center of the egg custard. If it comes out clean with no wet egg mixture clinging to it, it’s perfectly cooked. If it’s still a bit unset, steam for an additional 1-2 minutes.
Step 15
Once the egg custard is cooked, artfully arrange the prepared mushrooms, julienned green onion, and red chili threads on top as garnish. Cover the steamer again and let it steam over low heat for 1 more minute. This allows the garnish to gently adhere to the surface of the custard.
Step 16
This brief steaming period helps the garnish meld beautifully with the steamed egg, creating a visually appealing and delicious pudding steamed egg custard! Let it cool slightly before serving and enjoying.
