ReceptnaptárSteamed egg pudding with fruit (zhēng dànggāo)
Steamed egg pudding (zheng dan gao) is a silky, light dessert of Chinese and Japanese cooking, very close to French crème caramel but cooked by steam with no oven. It consists only of eggs, milk and a little honey, and the fresh fruit adds a refreshing tartness.
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Method
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- Gently whisk the eggs with the milk, honey, vanilla and salt, without making it foamy.
- Pass the mixture through a fine sieve so it is smooth and free of bubbles.
- Divide among 4 small heatproof bowls and cover each loosely with foil.
- Steam over simmering water (in a steamer) over low heat for 12–15 minutes until set but still slightly wobbly in the centre.
- Cool, then chill for at least 1 hour.
- Top with fruit, coconut and mint and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sieve it for a perfectly smooth result.
- Cover the bowls so water does not drip on the pudding.
- Steam over low heat; a rolling boil makes it honeycombed.
- Keeps in the fridge for 2 days.
Frequently asked questions
When is the pudding done?
When it only slightly wobbles in the centre and a knife inserted comes out clean.
Without a steamer?
In a water bath in a 160 °C oven for 25–30 minutes.
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