Steamed egg custard puddings recipe
Steamed egg custard puddings with chocolate and cherries These simple steamed Chinese custard puddings are topped with a quick cherry jam, sweetened biscuit crumbs and plenty of grated chocolate. For this recipe you will need a steamer (about 25cm/10in in diameter). 75g/2¾oz caster sugar2 large free-range eggs125ml4fl oz full-fat milk½ tsp vanilla extract50g/1¾oz plain dark chocolate, finely grated 75g/2¾oz caster sugar 2 large free-range eggs 125ml4fl oz full-fat milk ½ tsp vanilla extract 50g/1¾oz plain dark chocolate, finely grated 300g/10½oz frozen pitted cherries1 tbsp fresh lemon juice25g/1oz soft light brown sugar 300g/10½oz frozen pitted cherries 1 tbsp fresh lemon juice 25g/1oz soft light brown sugar 3 digestive biscuits1 tbsp icing sugar 3 digestive biscuits 1 tbsp icing sugar Method Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug.Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard.Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside.While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced.Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Fill a large saucepan a third full with water and place a bamboo or metal steamer on top. Bring to a gentle simmer. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug. Put the caster sugar in a small saucepan and add 5 tablespoons water. Warm through gently just until the sugar dissolves, then pour into a measuring jug. Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Once the sugar syrup has cooled a little, add the eggs, milk and vanilla. Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper lightly on the surface of the custard mixture to lift any stray bubbles, then discard. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside. Pour the custard into four 175ml/6fl oz ramekins, filling roughly halfway up. Place the ramekins into the steamer, cover the ramekins with a piece of foil and then pop the lid on top. Steam over a low heat for about 10 minutes, or until just set (don’t allow to overheat or the custards will curdle). When ready, the custards should still have a slight wobble. Remove from the simmering water immediately and set aside. While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced. While the custards are steaming, put the cherries in a saucepan with the lemon juice and sugar and boil for 4–5 minutes, stirring regularly, until glossy and the volume of liquid has reduced. Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Rub the biscuits and icing sugar together in a bowl using your fingertips to make a fairly course crumb. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Carefully take the custards out of the steamer and put onto small plates. Spoon the warm cherrieson top, then sprinkle over the sugared biscuits and grated chocolate. Eat warm or leave to cool and then chill before serving. Recipe tips If your steamer is smaller than 25cm/10in you may need to cook the custards in batches.