Steamed Egg Custard

October 12, 2009 at 1:49 am 1 comment

I needed to make something with the 8 egg yolks left over from making meringues. So I decided to make Cantonese Steamed Egg Custard. The sweet type with milk, not the savoury type with water/soy.

So, I added 4 more whole eggs, and put them in a 1.65 l pyrex dish.

I boiled 1 litre of milk with about 1 cup of sugar, and poured it into the egg. With 1 litre of water in the Thermomix, I set the temperature to Varoma, set the timer for 30 minutes and put the custard in its dish in the Varoma steamer and let it cook.

Mostly a success – I suspect the Varoma temperature is a bit too high – my custard went a bit bubbly around the outside, but it set.
I’ll try it again on just 100C next time.


Entry filed under: Gluten Free, Retry, Sucessful. Tags: , , .

Mushroom Risotto a success! Creme Anglaise

1 Comment Add your own

  • 1. Thermomixer  |  October 23, 2009 at 7:40 am

    Even though the recipe books say Varoma temp most steamed custards in large amounts do better with 100 and longer time.

    Good work though using the Varoma so early in your career.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Recent Posts

%d bloggers like this: