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Steamed Egg Custard

One of my favorite dim sum item is egg custard tart. When I crave for one at home, I make the steamed version, which is super easy since this is made with eggs, milk, and sugar. Though the steamed version will never stand up to the one with the tart, it is still pretty delicious, or you can eat this together with a croissant so it feel more like a tart. ♥

Steamed Egg Custard

Steamed Egg Custard

Steamed Egg Custard

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4

Print Recipe


  • 2 eggs
  • 1 cup of warm milk
  • 1 1/2 tablespoon sugar


  1. Prepare a steamer. I use my rice cooker with the steaming basket insert for steaming the custards.
  2. Whisk eggs, milk, and sugar in a mixing bowl. Use a strainer to strain the mixture into four ramekins/bowls so you get a silky smooth custard. Cover the bowls with aluminum foil.
  3. Once the water boils, steam the custards for 10 minutes. Remove the bowls from steamer, discard the aluminum foil, and served immediately.
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  • Vendryana Vendryana says:

    simplicity at its best! :D

  • MauMau99 MauMau99 says:

    I'm rather curious, what is the difference between milk and water that you'd use water for the savory version and milk for the sweet one? I've only ever made the savory type and I added mushrooms, which was delicious, but I'm planning to make the sweet one soon. :-)

    • Anita Anita says:

      It is actually a matter of tradition, and perhaps perception. Chinese savory dishes almost never contain any milk, and dishes with milk often end up being desserts. ;) I guess there is no harm in using milk in the savory version if you want to experiment.♥

      • Bill Miller Bill Miller says:

        It may also have to do with the high percentage of lactose intolerance in Asian populations.

    • Michael Persico Michael Persico says:

      The milk adds fat to help make it more rich like a custard while the water is intended for the savory or chicken stock(mild flavored liquid) to keep it very plain and simple for savory foods so you can add stuff on top of the savory one. Im not Chinese im just some Italian American in NY who happens to like Chinese food a lot so take my information with a pinch of MSG ;). e

  • Michael persico Michael persico says:

    I'd also like to say thank you for the ratios of liquid to egg. A lot of recipes are pretty vauge and the last time i made it had too much liquid and took for ever to set properly.

    • Anita Anita says:

      Phew, then I am really glad you get good result from my recipe, Michael. :) And thank you so much for your input on using milk vs. water in a custard.

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