Steamed Egg Custard

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This is one of the humblest of Cantonese dishes and one of the noblest custards. A couple of tips will ensure perfection. Boiled then cooled water is one of the requirements for achieving a delicate, smooth custard. Also, do not allow the water in the steamer to get above a bare simmer, and be sure to remove the custard as soon as it sets. Heat that is too strong or overcooking will result in a spongy texture.

  • servingServings

Ingredients

Preparation

Nutrition Information

  • Serving Size: 4 to 6 servings
  • Calories: 89
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 213 mg
  • Fat Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 577 mg