Rice Cooker Steamed Egg and Milk Custard
This is a popular dessert in Cantonese cuisine. The specialty dessert stalls in Hong Kong have a steamed milk version made solely from milk and egg white. For ginger-flavored custard, add 2 to 3 teaspoons of ginger juice into the milk and warm the milk in microwave. Then proceed as directed in this recipe.
Serves: 3Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy
- 2 large eggs, lightly whisked
- 1 cup warm whole milk
- 1 Tbsp. sugar
- Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
- In a separate bowl, slowly add the warm milk to the lightly whisked eggs. Then add sugar and mix well with a fork. Pour the mixture into ramekins that will fit in the steamer insert or basket and cover the ramekins with foil.
- When the water in rice cooker boils, place the steamer insert or basket that holds the covered serving bowls over the boiling water. Cover the rice cooker and steam for 10 minutes.