Steamed Eggs With Milk and Osmanthus 桂花鲜奶炖蛋

Steamed Eggs Custard is a delicious and simple Chinese dessert made by combining sugar, milk and eggs, then steamed until set. 

My cowboys love savoury version of steamed eggs, ie Japanese Chawanmushi (pls check out my previous posting), and I'm sure they will love this sweet version too. 

I have added some dried osmanthus fragrans in the recipe. Osmanthus gives a really nice delicate fragrant to the egg custard.

The flowers of osmanthus fragrans are used for their scent and flavour, which is likened to apricot and peach. The health benefit of osmanthus fragrans are:

These steamed eggs custard have a silky smooth texture that melt in your mouth (yum yum.....) 

Recipe adapted from Christine Ho's Easy Recipes
Ingredients:

• 2 Eggs, lightly whisked
• 45g Granulated white sugar (I used 30g)
• 350ml Milk
• 2 tsp Dried Osmanthus Fragrans (I rinsed slightly)

Note: I bought my dried osmanthus fragrans from a traditional Chinese medication shop. If you cannot find any dried osmanthus fragrans, then you may omit it and it will becomes a traditional version of steamed egg custard. 

Method:

• Fill water in a steamer and bring to boil.

• Add milk and sugar in a saucepan and simmer over low heat until the sugar dissolves completely. Do not boil the milk or else it will cook the eggs in following step.

• Add the osmanthus in the milk and sugar mixture and swirl the saucepan around. Remove from heat and cover. Let sit for 10 minutes.

• Drain the milk mixture through a fine sieve and discard the osmanthus.

• Pour the whisked eggs into the milk mixture and stir gently until well combined. 

• Sieve through a fine strainer into a clean bowl.

• Divide the egg mixture into two 1 cup capacity steamed proof bowls. Spoon out small bubbles and cover with aluminium foil. 

• Steam over high heat, covered, for 5 minutes. Turn off the heat, keeping the lid on for about 30 minutes until set.

Note: Alternatively you may steam the egg custard over low heat for 15 minutes and serve.

• Serve hot.

A perfect egg custard should be a bit wobbly when shake. If the egg custard does not wobble, it means that they are over cooked.

HAPPY BAKING AND COOKING!