After the success with ginger milk curd, I ventured onward to steamed milk custard. Of course, the 400 ml of egg whites sitting in the fridge was the main reason I was desperately looking around for recipes using egg whites. 😛
This dessert is easier to make than ginger milk curd as it uses egg whites and is steamed, so the chance of the milk custard not forming is very low. The only thing that could make this a failure would be if water dripped into the custard during steaming. This is why either a cling film or an aluminum foil is used to cover the bowl during steaming. The process is much simpler and no thermometer is required.
The original recipe is spotted from Everybody Eats Well in Flanders. I didn’t add the ginger juice, as I was feeling “heaty” and experiencing headaches recently. Do use the best full-fat whole milk you can buy, since that really controls the tastiness of the dessert. Low fat milk can be used, but the taste will not be as rich.
Steamed milk custard (adapted from Everybody Eats Well in Flanders)
- 70 grams egg whites
- 2 tbsp castor sugar
- 200 ml of whole milk
- In a steamer or a medium pot, add in about 400 ml of water, place a small rack inside the steamer or pot (to rest the bowl on when steaming) and bring the water to a boil.
- Meanwhile, whilst water is heating, add sugar to milk and whisk until sugar is dissolved.
- Add in egg whites and whisk lightly to combine.
- Strain mixture using a tea strainer into a small heat-proof glass bowl. Cover bowl with an aluminum foil to prevent water dripping into the mixture during steaming.
- Steam over medium-high heat for 10 minutes.
- Can be served warm or cold.
The black dots in the picture above are vanilla bean seeds from the used vanilla pods I stuck into my sugar canister. The custard is delicious! 🙂