Korean · Dessert
Korean Milk Custard with Rice Cake
A delicate Korean-style steamed milk custard (gyeran-jjim's sweet dairy cousin, closer to a chawanmushi-influenced dessert) studded with chewy glutinous rice cake and finished with toasted pine nuts, offering a soft, trembling set against a pleasantly sticky bite.
$1
12 minsPrep
15 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
155Calories
6.1gProtein
6.1gFat
18.7gCarbs
13.7gSugar
0.3gFiber
261mgSodium
100mgChol
2.1gSat Fat
156mgPotassium
93mgCalcium
0.6mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the whole milk gently in a small pan until just steaming but not boiling, then remove from heat.
2
In a bowl, whisk the egg and sugar together until smooth and pale, taking care not to whip in excess air.
3
Slowly stream the warm milk into the egg mixture while whisking constantly to temper the eggs without scrambling them.
4
Stir in the vanilla extract and salt, then strain the custard mixture through a fine sieve into a jug to remove any bubbles or egg strands.
5
Divide the small formed rice cake pieces between two 180ml pots, nestling them at the bottom.
6
Pour the strained custard mixture evenly over the rice cake in each pot.
7
Cover each pot loosely with foil and place into a steamer or a wide pan with 2cm of simmering water, lid on.
8
Steam gently over low-medium heat for 14-16 minutes until the custard is just set with a slight wobble in the centre.
9
Carefully remove the pots and let cool at room temperature for 10 minutes before chilling.
10
Scatter the toasted pine nuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g whole milk
- 11 egg, beaten (50g)
- 0.7 oz20g sugar white
- 1.6 oz45g formed into small rice cake pieces glutinous rice cooked
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.1 oz4g lightly toasted, for garnish pine nut
