Steamed Egg Custard (or Flan-style Dessert)

Here’s a delicious and easy recipe for Steamed Egg Custard, a creamy, silky dessert that’s similar to flan. This dessert is popular in many cultures and is known for its delicate texture and rich flavor. It’s steamed rather than baked, making it a great option if you don’t have an oven.

Ingredients

Instructions

1. Prepare the Caramel:
   • In a small saucepan, place 1/4 cup of the granulated sugar over medium heat.
   • Allow the sugar to melt, swirling the pan gently. Do not stir, as it can cause the sugar to crystallize.
   • Once the sugar is fully melted and turns a golden amber color, carefully pour it into the bottom of your custard cups or ramekins. Swirl the caramel around to coat the bottom evenly. Be careful, as the caramel will be very hot.
   • Set the ramekins aside and let the caramel cool and harden.
2. Make the Custard Mixture:
   • In a mixing bowl, whisk the eggs with the remaining 1/2 cup of granulated sugar until smooth and combined.
   • Heat the milk (or heavy cream) in a small saucepan over medium heat until it is warm but not boiling. You can also heat it in the microwave.
   • Gradually add the warm milk to the egg and sugar mixture, whisking constantly to prevent the eggs from curdling.
   • Stir in the vanilla extract and a pinch of salt.
3. Strain the Custard:
   • To ensure a smooth custard, strain the egg mixture through a fine mesh sieve into another bowl to remove any cooked bits of egg or bubbles.
4. Steam the Custard:
   • Pour the custard mixture into the prepared ramekins over the hardened caramel.
   • Prepare a steamer or a large pot with a steaming rack. If you don’t have a steamer, you can place a heatproof dish (such as an empty tuna can) in the bottom of a large pot with a small amount of water, ensuring that the water level doesn’t touch the ramekins.
   • Place the ramekins in the steamer or on the steaming rack, cover with a lid, and steam over low to medium heat for about 25-30 minutes, or until the custard is set but still jiggles slightly in the center. You can test by inserting a toothpick; if it comes out clean, the custard is ready.
   • Check the water level occasionally and add more hot water if necessary to prevent it from boiling dry.
5. Cool and Serve:
   • Once the custard is set, remove the ramekins from the steamer and allow them to cool to room temperature.
   • After cooling, place the ramekins in the refrigerator and chill for at least 2 hours, or overnight for the best flavor and texture.
   • To serve, run a knife around the edge of the custard and carefully invert it onto a plate. The caramel will form a beautiful sauce over the custard.

Enjoy this creamy and silky Steamed Egg Custard, a delightful dessert that’s sure to impress! 🍮✨