Korean · Dessert
Korean Steamed Egg Custard with Dates
A traditional Korean banchan-turned-dessert, gyeran-jjim reimagined sweet: silky steamed egg custard studded with soft chopped dates and finished with toasted pine nuts. Steamed low and slow in individual pots, it sets to a delicate, barely-wobbling curd that stays tender rather than rubbery, with the dates releasing a natural caramel sweetness through the custard as it cooks.
$1
10 minsPrep
14 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
196Calories
8.5gProtein
8.3gFat
23.2gCarbs
21gSugar
1.3gFiber
285mgSodium
191mgChol
2.5gSat Fat
253mgPotassium
86mgCalcium
1.2mgIron
0.6mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Whisk the eggs in a bowl until smooth but not frothy, then stir in the sugar and salt until dissolved.
2
Warm the milk and water together until just lukewarm, then whisk gradually into the egg mixture.
3
Pass the custard through a sieve into a jug to remove any chalazae and ensure a silky texture.
4
Divide the sliced dates between two 180ml steaming pots, then pour the strained custard over them, filling each about three-quarters full.
5
Cover each pot tightly with foil to stop condensation dripping onto the custard surface.
6
Set the pots into a steamer basket over simmering water, cover with a lid propped slightly ajar, and steam on low-medium heat for 12-14 minutes until just set with a gentle wobble in the centre.
7
Carefully remove the pots and let them rest for 5 minutes before uncovering.
8
Scatter the toasted pine nuts over the top of each custard just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/82 1/8 eggs, beaten (100g)
- 3.2 oz90g whole milk
- 1.4 oz40g water
- 0.6 oz18g sugar white
- 1.1 oz30g pitted and finely sliced date
- 0.2 oz6g lightly toasted pine nut
- 0 oz1g salt
