Chinese Steamed Dessert with Milk, Eggs and Caramel Recipe
A delicate dessert made from milk and eggs with a thin layer of caramel – this is the Chinese version of steamed pudding. It’s silky smooth like a cream, lightly vanilla-flavoured and not too sweet. In China it’s often served warm after a family meal – a bit like our pudding, just more elegant.
This Chinese-style steamed pudding is incredibly smooth and delicate thanks to gentle steaming and straining the mixture. The thin layer of caramel turns into a glossy sauce that coats the dessert when unmoulded, making it look impressive while still being very simple to prepare.
Chef's tips
Avoid boiling the milk and make sure it is only warm when you add it to the eggs – this prevents the eggs from curdling. If you see a lot of foam on top of the mixture, skim it off before steaming so the surface of the dessert stays smooth. When making the caramel, watch it constantly: it can go from perfect to burnt in just a few seconds.
How to serve
Serve the dessert warm on a cool day for a comforting finish to a meal, or well chilled in summer. It pairs nicely with fresh citrus segments, berries or a spoonful of lightly whipped cream. For a more festive touch, sprinkle with a few toasted coconut flakes or crushed nuts just before serving.
Ingredients
- milk cow’s or neutral-flavoured plant milk - 500 ml
- eggs at room temperature - 3 pieces
- egg yolk for a creamier texture - 1 piece
- sugar for the egg mixture - 80 g
- sugar for caramel separately, for the caramel - 60 g
- water for caramel - 2 tablespoons
- vanilla extract or vanilla sugar - 1 teaspoon
- pinch of salt enhances the flavour
Preparation
- Prepare 4 small ovenproof bowls or ramekins. Put 60 g of sugar for the caramel into a small saucepan and add 2 tablespoons of water. Heat over medium heat without stirring, just gently swirling the pan, until the sugar dissolves and starts to turn amber. Be careful not to burn it – when it is golden brown, remove from the heat immediately.
- Quickly pour the hot caramel into the ramekins, tilting each one so the bottom is evenly coated with a thin layer. Set aside to harden.
- Heat the milk in a saucepan until hot but not boiling (it should steam but not bubble). Remove from the heat and let cool for a few minutes so it is just warm.
- In a bowl, whisk together the eggs, the extra yolk, 80 g sugar, vanilla extract and a pinch of salt until combined, but do not beat until foamy – the mixture should be liquid without a lot of foam.
- Slowly pour the warm (not hot) milk into the egg mixture, whisking constantly so the eggs don’t curdle. Mix until everything is well combined.
- Strain the mixture through a fine sieve into a jug or bowl to remove any lumps and foam – this will make the dessert smooth.
- Gently pour the milk-and-egg mixture into the ramekins with caramel, leaving a little space at the top.
- Cover the ramekins with aluminium foil or small plates so that steam doesn’t drip inside. Place them in a steamer or in a large pot with a steaming insert. Pour in enough water so it comes about halfway up the sides of the ramekins.
- Bring the water to a boil, then reduce the heat so it steams gently. Steam the desserts for about 20–25 minutes. After this time, insert a toothpick into the centre of one dessert – it should come out almost clean, with a few moist crumbs but no liquid mixture.
- Remove the ramekins from the pot and cool to room temperature. You can serve them slightly warm or chill in the fridge for a few hours. Before serving, run a knife around the edge of the dessert, place a plate on top and quickly invert – the dessert will slide onto the plate and the caramel will flow over the top.
Storage
Przechowuj w lodówce, najlepiej w foremkach, przykryte folią spożywczą, aby nie chłonęły zapachów. Podawaj schłodzone lub lekko ogrzane w temperaturze pokojowej.
