Japanese · Brunch
Egg Custard Roll
Silky egg custard made from whole eggs, milk and sugar with a hint of sesame oil, steamed inside a thin wheat-flour wrapper rolled into a neat dim sum cylinder. Steaming keeps the custard tender and translucent rather than firm, yielding one delicate, lightly sweet roll per serving.
$2
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
330Calories
13.2gProtein
13.4gFat
38.5gCarbs
13.9gSugar
1.4gFiber
420mgSodium
378mgChol
4.1gSat Fat
210mgPotassium
95mgCalcium
1.9mgIron
1mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
herb-salt
all-time-classics
weekend-brunch
vegetarian
low-calorie
Instructions
1
Prep
Whisk eggs, whole milk, sugar-white, cornstarch, sesame-oil and salt together in a small bowl until sugar dissolves and no egg white streaks remain.
2
Prep
Lay dumpling wrapper flat on cornstarch-dusted work surface and roll gently with a small rolling pin until roughly 6 inches across and thin enough to see shadow through.
3
Build
Pour custard mixture along wrapper center in a narrow line, leaving 1-inch border on both long edges, then fold wrapper over and roll into tight cylinder, pinching seam closed.
4
Steam
Set roll seam-side down on lightly oiled steamer plate and steam over medium heat for 12 minutes until wrapper turns translucent and custard feels just set when pressed gently.
5
Plate
Cool roll 10 minutes on steamer plate off heat, then slice diagonally into 3 pieces and arrange cut-side up on a small plate to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (100g)
- 1/2 cup120ml whole milk
- 2 tbsp2 tbsp sugar-white
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp sesame-oil
- 22 wheat-flour dumpling wrapper, about 3.5 oz (100g)
- 2 tsp2 tsp cornstarch, for dusting
- a pinch of salt
