Steamed Custard recipe

This is a rich yet still light Chinese dessert. Rock sugar, eggs, water and milk are combined and then steamed for ten minutes until just set. Prepare in advance and then simply steam when you're ready!


  • 250ml full fat milk
  • 2 eggs
  • 4 tbsp. hot water
  • 25g rock sugar, use cane sugar or granulated if you can't find rock sugar


  1. Dissolve the sugar in the hot water, then whisk in the milk and the eggs. Pass the mixture through a sieve into two bowls, then cover each bowl with foil.

  2. Place the bowls into a steamer insert - either a wooden one or a metal one over a pan of simmering water.

  3. Cook for ten minutes until just set.

Always use large eggs unless the recipe states otherwise - your custard will be much richer and much tastier for it.

Recipe Details:

  • Author: Laura Young.
  • Published:

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