Cantonese Steamed Milk Egg Pudding



'- 1 cup whole milk- 3/4 cup light cream- ¼ cup sugar- 2 large egg whites (beaten)- 3 drops vanilla extract- Your desired toppings––fresh fruit, granola, nuts, etc.


'- Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and place over low heat. Heat the mixture until it’s warm to the touch, but not hot, stirring to dissolve the sugar completely.- Thoroughly beat the egg whites in a large mixing bowl, and then slowly stir in the milk mixture and the vanilla extract. Mix everything well.- Strain the liquid through a fine mesh strainer, and then pour into three separate heatproof serving bowls (they should be about 3-4 inches in diameter). Cover each serving bowl with foil. Then carefully place them in the steamer once the water is boiling. Steam for 8 to 10 minutes (steaming time will depend on the size of your serving bowls. If they’re wider and shallower, and the pudding is more spread out, steam for 8 minutes. If they’re smaller, steam a bit longer). Turn off the heat and let the puddings sit in the steamer for 10 minutes before opening the lid.- Serve warm or chilled with your favorite toppings.

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