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Steamed Ginger Egg Custard

Steamed ginger egg custard is a very traditional Chinese dessert using only 4 ingredients and cooked in a steamer.

There are desserts that I make because there is always room for dessert. :) But there are some I make because it reminds me of my childhood, like this steamed ginger egg custard. These are super easy to make, and they are supposed to be good for you too! So totally no guilty feeling even if you prepare them often. :)

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

Ginger, Egg, Milk, and Sugar

Yup, those are the only 4 ingredients you need to make this dessert. And the hardest thing you need to do is to grate the fresh ginger and squeeze out the juice, which shouldn’t take any longer than 5 minutes. If you want it to be even easier, just use a food processor/blender, and you will probably only need 1 minute!

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

Ramekins/Bowls

You can use any sort of bowls/ramekins to steam the custard, just make sure they are made of material that is steam proof. Aside from standard ramekins, you can use ceramic/stoneware bowls. I have also tried using Pyrex custard bowls, and tiny bowls from Corelle. Since you serve these steamed ginger egg custard straight out from the bowl, it is nice to use pretty looking ones.

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

5.0 from 11 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Serves: 3-4

Print Recipe

Ingredients

  • 2 tablespoon ginger juice (from ~ 2 inch fresh ginger)
  • 1 cup milk
  • 2 eggs
  • 1/4 cup sugar

Instructions

  1. Grate fresh ginger and squeeze the grated ginger to get ginger juice.
  2. In a mixing bowl, whisk together milk, eggs, and sugar until sugar is completely dissolved.
  3. Add in ginger juice to the mixture, and whisk again.
  4. Strain into bowls/ramekins, and cover each bowl/ramekin with aluminum foil.
  5. Prepare a steamer over medium heat. Steam the custard mixture until firm and fully cooked. About 20-25 minutes, but the steaming time depends on the bowl/ramekin you are using, so please check starting at around 15 minutes.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Monique Monique says:

    This one is really healthy and delicious. Also very easy to make.

    • Anita Anita says:

      Yup, definitely one of those guilt-free dessert that should be on the rotation. :)

  • Easy Chicken Recipes Easy Chicken Recipes says:

    Great post! Dear, it's very beautiful to see. I like your explanation. Thank u

  • Beautiful Beautiful says:

    Love those remekin bowls, they’re so pretty!!!πŸ˜ƒπŸ˜ƒπŸ˜ƒ

    • Anita Anita says:

      Thanks! I believe they are supposed to be teacups, but since they are stoneware, I use them as ramekins in this recipe.πŸ˜ƒ

  • Jessica Jessica says:

    I love how simple yet delicious this recipe is! I already have everything on hand and I can't wait to make it this weekend!

  • Danielle Danielle says:

    Fabulous custard to make. The consistency is just the way it should be - and the color is amazing. Can't wait to make it!

  • Justine Justine says:

    OMG turned out so good and super easy to make too.

  • Jayne Jayne says:

    I love the flavor of ginger. This custard is so good, I high recommend you trying this recipe.

  • Katie Katie says:

    Such a unique and fun flavor. Love how easy it is too!

  • Grace Grace says:

    LOVE LOVE LOVE this dessert, when I was a kid, my great grand-mother used to make them for me however she omitted the milk. But I think with the milk, it makes it smoother. As I can't stand the milk taste, I added one more egg and it still turn out pretty well (until i over steam it a little). I wanna check if I could lessen the amount of milk? Thank you for this recipe! :)

    • Anita Anita says:

      Hi Grace, you can always use the same amount of water to replace milk if you can't stand the milk taste, or use 50% water and 50% milk. The custard should set even with water. The custard with an extra egg won't be as soft and silky smooth as the original recipe. :)

  • Michel Michel says:

    Can I substitute milk with almond milk?

    • Anita Anita says:

      Hi Michel, you can use almond milk instead of cow milk. You can also use soy milk or even water. :)

  • Michel Michel says:

    This recipe was awesome! I used almond milk, halved the amount of sweetner and used maple syrup instead. It still turned out great. Thank you!

  • Glo Glo says:

    I made this last night and loved it! I used a little less sugar just due to restrictions. I divided into 4 ramekins and had to steam for about 30 mins. Turned out so good! Thanks for the wonderful recipe!

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