Steaming Softness: The Art Of Custard Perfection

Chinese steamed egg custard is a traditional, healthy, and simple dish that can be served as a dessert or a savoury side. The basic ingredients are eggs and water, but milk, sugar, and vanilla can also be added for a sweeter version. The process is straightforward: beat the eggs, add water or milk, and steam. However, achieving the perfect silky smooth custard texture requires attention to detail, such as ensuring the right water temperature and avoiding lumps and bubbles. The dish can be steamed in a bamboo steamer, a purpose-built steamer, or a DIY steamer made with a pot and aluminium foil.

How to make a DIY steamer

Firstly, you will need a large pot or saucepan, a heatproof plate, and a suitable ramekin or bowl. You will also need some aluminium foil.

Now, you will need to set up your steamer. Place three large balls of aluminium foil at the bottom of your pot. The balls should be roughly the same size. Next, add water to the pot, ensuring that you do not cover the aluminium foil. Place the heatproof plate on top of the foil balls to create a flat surface.

Now, you can pour your custard mixture into your chosen ramekins or bowls. Tightly cover your ramekins or bowls with foil. Place the bowls carefully onto the plate and bring the pot of water to a gentle boil, covering the pot with a lid.

The foil covering is important as it prevents water droplets from forming on the inside of the pot lid and dripping onto your custard. If water does drip onto your custard, it will still be edible, but it won't have that perfect, smooth finish.

There you have it! A simple DIY steamer to help you make delicious steamed egg custard.

Using a bamboo steamer

Step 1: Prepare the Ingredients

Start by gathering your ingredients. For a basic Chinese steamed egg custard, you will need eggs and water. You can also add other ingredients such as chicken stock, light soy sauce, sesame oil, and chopped scallions or chives for extra flavour.

Step 2: Mix the Eggs and Water

In a bowl, beat the eggs and then slowly add the water while continuing to whisk. The ideal ratio of egg to water is around 1:2 in volume. For example, if you are using two medium-sized eggs (approximately 100ml), add 200ml of water. You can adjust the ratio slightly depending on your preference for texture.

Step 3: Season the Mixture (Optional)

If you want to add seasoning to your custard, now is the time to do so. A pinch of salt is a common addition, as it can speed up the firming process and enhance the flavour of the eggs. You can also add light soy sauce and sesame oil to taste.

Step 4: Strain the Mixture

After mixing the eggs and water, strain the mixture through a fine-mesh sieve into your serving bowls or ramekins. This step helps to remove any lumps or bubbles and ensures a smooth and silky custard.

Step 5: Prepare the Bamboo Steamer

Fill the bottom of your steamer with water and bring it to a boil. Place the bamboo steamer basket on top and ensure that the water is just underneath the basket. Reduce the heat to a low simmer.

Step 6: Steam the Custard

Carefully place your filled bowls or ramekins into the bamboo steamer basket. Cover with the lid and let the custard steam for 10-12 minutes. The cooking time may vary depending on the size and depth of your containers, so keep an eye on it to avoid overcooking.

Step 7: Remove from the Steamer and Serve

Once the custard is cooked to your desired level of doneness, turn off the heat and let it stand for a few minutes before removing the bowls from the steamer. Garnish with chopped scallions or chives, if desired, and serve warm.

Using a purpose-built steamer

A well-designed steamer will have a cover that prevents water droplets from forming on the lid and dripping onto the food. The pot will ensure the steam circulates well around the food. You can easily check on the eggs as they are steaming, as you can simply lift the lid without having to peel back foil.

However, if you're unsure whether your steamer is designed to prevent water droplets from falling onto the food, you may want to cover your egg custard with a piece of foil as a precaution.

• Prepare a steamer pot with about 1 inch of water over medium heat.
• Whisk eggs, milk, sugar, and vanilla in a bowl.
• Use a strainer to strain the egg mixture into four bowls/ramekins to get an extra silky smooth custard.
• Cover the bowls/ramekins with aluminum foil, and arrange them in the steamer basket.
• Once the steamer is ready (water is boiling and there is plenty of steam), place the steamer basket and steam the custard for 10 minutes.
• Remove the custard from the steamer, discard the aluminum foil, and serve immediately.

Note that the steaming time may vary depending on the volume of the egg custard, especially the height. If you use a shallow pan, then 9 minutes is enough. If your steamer is taller and the egg custard is thicker, 10 to 12 minutes is recommended.

The ideal egg-water ratio

When preparing the water, it is best to use warm water instead of cold or boiling water. Warm water, at a temperature of around 45°C (113°F), helps the beaten egg and water combine smoothly. This can be achieved by mixing equal parts boiling water and tap water. The water should be added slowly to the eggs in a steady stream while whisking constantly to ensure a well-combined mixture.

It is important to note that the volume of eggs and water may vary depending on the size of the eggs used. Therefore, it is recommended to measure the volume of the eggs before determining the amount of water needed. The water should be between 1.5 to 2 times the volume of the eggs. For example, if you have 200 milliliters of egg, you can use between 300 and 400 milliliters of water.

Additionally, it is crucial to break up any clumps or egg goop and remove lumps and bubbles in the egg-water mixture before steaming. This can be done by using a fine mesh strainer or skimmer to pour the mixture into the steaming bowl or ramekin. Allowing the mixture to settle for a few minutes will also help any remaining bubbles rise to the surface and pop.

Seasoning tips

The seasoning you use for your steamed egg custard will depend on whether you want to make a sweet or savoury version of the dish.

For a savoury version, you can add a little light soy sauce and sesame oil, then cut through the curd several times to let the sauce penetrate. You can also replace the water with chicken stock for a fuller taste. If you want to add extra garnish, you can steam the eggs for 7 minutes, then place in prawns and vegetables like asparagus and carrots and steam for a further 3 minutes.

For a sweet version, you can add sugar to taste. If your milk is already sweetened, you may want to skip or reduce the amount of sugar. You can also add vanilla.

If you want to make a ginger milk version, you can add a few teaspoons of ginger sauce and replace some water in the recipe with milk.

Frequently asked questions