Milk Tea Custard
- Cook
- 24 min
-
[MED] 3 min
[MED] 2 min
[LOW] 9 min
REST 10 min
1 large egg
2 large egg yolks
1 ⅔ cups (400 ml) milk
⅓ cup (60 g) granulated sugar
1 teaspoon (4 g) tea leaves
Equipment
Small heat-resistant containers/bowls
Add milk and tea leaves into a saucepan and warm over low heat until just simmering, then remove from heat. Set aside for 5 minutes, then strain through a sieve into another bowl. Add sugar while milk is still warm and stir well.
In a separate bowl, whisk together egg and egg yolk. Gently pour egg mixture into milk from Step 1. Stir and strain mixture through a sieve into another bowl.
Pour mixture into four small heat-resistant containers. Remove any surface bubbles with a paper towel, then cover each container with plastic wrap.
Pour 100 ml water into the pot, lay a sheet of parchment paper, cover, and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, place containers into the pot. Cover and steam over [MED] heat for 2 minutes, then reduce to [LOW] heat and steam for an additional 9 minutes.
Turn off heat and let the custards steam over residual heat for 10 minutes.
Remove containers from the pot, let cool, and refrigerate. Serve once chilled.
Covering each container with plastic wrap prevents any water from dripping into the custard while steaming.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
