Silky Smooth Steamed Egg Custard
Melt-in-your-mouth, jiggly steamed egg custard
Serve this elegant steamed egg custard in individual pretty coffee cups for guests – they’ll rave about its smooth, pudding-like texture, reminiscent of Japanese chawanmushi! Here’s how to make it.
Ingredients- 1 large egg
- Water (1:1 ratio with egg)
Cooking Instructions
Step 1
First, prepare water in the same amount as the egg. While milk can be used for an even softer texture, some find it has a slight eggy smell. My husband also prefers water over milk for taste. I highly recommend using water, as it creates a wonderfully soft, melt-in-your-mouth consistency even without milk.
Step 2
Combine the water and egg in a bowl and whisk gently. Add a pinch of salt for seasoning. The mixture should taste slightly salty when you dip a spoon in and taste it. (I usually add about 1/2 teaspoon. This is based on using a large egg.) You don’t need to whisk vigorously; just mix until everything is combined. No need to overwork it or tire your arm.
Step 3
Strain the egg mixture through a fine-mesh sieve. This step is crucial for achieving a super smooth custard, similar to a delicate pudding. It removes any stringy bits from the egg white.
Step 4
Repeat the straining process 2 to 3 times. This thorough straining ensures all the chalazae (the white, stringy bits of the egg white) are removed, resulting in a silky smooth texture that just melts in your mouth.
Step 5
Prepare for a double boiler setup. Pour water into a pot, enough so that the cups containing the egg mixture will be submerged about halfway. Place the cups into the pot and bring the water to a boil over high heat, uncovered. We will turn off the heat as soon as the water begins to boil.
Step 6
Once the water in the pot starts to vigorously bubble, turn off the heat immediately. From this point on, the custard will cook solely from the residual heat within the pot.
Step 7
Cover the pot tightly with a lid and let it sit for exactly 7 minutes. This allows the custard to gently cook through using only the residual heat, preventing it from becoming tough or dry. After 7 minutes, lift the lid to reveal your perfectly delicate steamed egg custard!
