Monday, August 8, 2011

Steamed Milk Custard 燉鮮奶

After watching No Reservations: Macau episode, I was reminded and inspired to make steamed milk custard. On a side note, the episode also featured Baccarat which I can attest to being very exciting. I haven't been lucky like Mr. Bourdain to walk away from the table winning $3000.

As a youngster one of our favorite pastime was hanging out at an Asian dessert house into the wee hours of the night. We would gossip, nosh on sago, sesame dumplings, soy sauce chicken wings, boba milk tea and steamed milk custard while the latest Chinese pop music was blasting in the background.

Every time without fail, when one of my friends ordered the steamed milk custard I would exclaimed, "I could make that at home!" My older cousin who was a big fan of the New Kids on Block at the time taught me how to make steamed milk custard. I was in awe as she open the piping steam pot and took out the bowls of milk custard. (I was also in awe because she had very high bangs.)

Steamed Milk Custard 燉鮮奶

It has been a long long time since I made steamed milk custard and the No Reservations episode definitely brought back memories. It is so amazing how food can affect one's memory, the scene of my cousin making the custard was vividly playing in my head. To bring back the memory to my taste buds I immediately went into the kitchen to make the custard after the episode ended. The best part - the steamed milk custard is so easy and takes only 3 ingredients (4 or 5 ingredients if one desired more flavors.)

Steamed Milk Custard
Makes about 5-6 servings in 4oz size ramekins

2 1/2 Cups of Milk*
6 Tablespoon of Sugar or 1/3 Cup of Agave Nectar or 4 Tablespoons of honey or 6 packages of Splenda
4 egg whites
5 teaspoons of Ginger Juice** (optional)
Coconut Milk for serving (optional)

Mix milk and choice of sweetener and bring mixture to a scalded boil. Or microwave the mixture in 30 second intervals to an almost boil. Whip the egg whites with a fork until light and frothy. Temper the egg whites with 1/4 of the milk mixture, stirring quickly and then add the rest of the milk mixture. Pour the mixture through a fine mesh sieve and skim any bubbles off the top. Ladle mixture into ramekins or heat safe bowls. Cover the ramekins with plastic wrap and steam for 6-7 mins. Serve immediately or room temperature with coconut milk (optional.)

*I used Organic low-fat milk which produces a fragrant rich milk flavor. My cousin made the custard with whole milk but I found low-fat works just as well.

*Peel skin off a 6-8 oz knob of ginger and run it through a grater. Put the grated ginger in a fine mesh sieve and press ginger with the back of a spoon to release the juice. Put one teaspoon of ginger juice in each ramekin before spooning in milk mixture.

Steamed Milk Custard 燉鮮奶

I hope I don't forget this recipe in my cooking repertoire but then again it is marvelous to be reminded of good memories.

The recipe is very economical to make at home too as it is about $5/order while it cost pennies to make at home and much healthier too.

Steamed Milk Custard 燉鮮奶Steamed Milk Custard 燉鮮奶

7 comments: said...


Finally, an egg dessert I can 1) make in 2 minutes 2) that's Asian 3) that won't kill my cholesterol level.

Wish I knew of this when I was making French custard ice cream. SO MUCH egg whites wasted and fed to the dog.

Australian Milk Company's "juice" didn't have too much ginger. Is it like a dou fu fa thing? like.. flavor as you wish?

Bonnibella said...

Tony - Unfortunately I haven't been to Australian Milk Company but steamed milk is served plain in the dessert houses I've been to. I just added ginger juice cause I had leftovers from making chilled milk pudding. I think it adds a great flavor.

Hey if you are making it at home, flavor it any way babe! But seriously, this is soooo easy to make at home.

Jessica's Dinner Party said...

This IS super easy! And it actually seems like a pretty "healthy" dessert. I'm sure the ones we buy at shops are filled with more sugar and fat!

Beef No Guy said...

Fantastic! My mom used to make this a lot when I was younger. When eating out I would switch between dun lai and dun daan, both of which are great.

The version at Australian Diary is gingerless as far as I'm concerned.
The place where Bourdain went, Yi Shun Ngau Lai Gong Si, is based out of Macau but has branches in Hong Kong.

Bonnibella said...

Beef No Guy - I love dun daan too, I must make it at home soon. Thanks for the name of the Macau shop Bourdain visited. I must put it on the list if I ever make it to Hong Kong.

Anzu said...

AGH i've been looking for this since i watched the macau episode forever!!!! All the ones i found were rly bad,this ones great! <3 love this so much. Thank you, thank you , thank youuuuu !!!

ahalaura said...

Was googling for a steamed milk custard recipe and found yours. Photos are beautiful! This dessert is non-existent in Seattle and only a few places in Vancouver and Richmond restaurants offer as well. I will try the recipe, thanks for posting!

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