Recipe: Hong Kong Style Steamed Egg Custard 鮮奶燉蛋 (adapted from "Distinctive Snacks of Hong Kong" by Hui Chan Fan-Yuk)

Steamed HK-Style Egg Custard (24.10.10)
Steamed Egg Custard (HK-Style Dessert)

Ingredients 1 cup beaten egg 1 cup water 1 cup fresh milk 100g (4 oz) rock sugar

Method 1) Add fresh milk to the beaten egg gradually. 2) Dissolve rock sugar in 1 cup of water (SFF: achieved by boiling both items together over a stove). 3) Cool the sugar syrup. 4) Gradually mix the sugar syrup into the egg mixture and drain. (SFF: I wasn't sure what she meant by "drain" here but I took it to mean that she wanted us to pass the mixture through a sieve) 5) Divide mixture into 4 rice bowls. 6) Steam over gentle heat in a bamboo steamer for about 25 minutes or until set. 7) Serve hot.

Tips from the author:

If a metal steamer or wok is used, cover custard with cling film to avoid water vapour. Cooking time is about 15-20 minutes.

SFF's Notes

  • Recipe adapted slightly from the book above where it goes by the name "Steamed Milk Custard".
  • To purchase your own copy, go to :
  • The website lists all the recipes in the book - classic Hong Kong snacks & desserts.
  • I thought it sounded strange that one of the tips stated that water vapour is to be avoided during the steaming process.
  • My translation of that bit is that the cling film prevents condensed water droplets from falling into the bowl which could result in a custard that's too watery and with pock-marks on the custard's smooth surface.
  • I added some ginger juice (pound a thumb-sized bit of ginger to extract the juice) to my custard just before eating for an added zing.
  • Ginger helps to alleviate cold symptoms and has a tummy-warming comfort food effect.
  • I used about 95 g of sugar instead but it was still just a little too sweet for me. Will try again with 85g of sugar the next time and keep tweaking it to my taste.