Chinese · Dessert
Red Date Milk Custard
A gently steamed Cantonese-style milk custard studded with sweet red dates and a whisper of ginger, set soft and silky in individual pots. The custard is barely sweetened, letting the natural caramel notes of the dates carry the dish, finished with a delicate wobble that marks a well-steamed custard.
$0
10 minsPrep
14 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
152Calories
5.9gProtein
5gFat
22gCarbs
20.1gSugar
1.2gFiber
69mgSodium
92mgChol
2.3gSat Fat
260mgPotassium
117mgCalcium
0.6mgIron
0.6mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the whole milk gently in a small pan with the sugar until the sugar dissolves, then remove from heat and let cool to lukewarm.
2
Halve and pit the red dates, then simmer them in a splash of water with the sliced ginger for 5 minutes until plump; divide between two small pots, discarding the ginger slices.
3
Beat the egg in a bowl until smooth but not frothy, then slowly whisk in the lukewarm milk to form a thin custard base.
4
Strain the custard through a sieve into the pots over the dates to remove any egg strands and bubbles.
5
Cover each pot loosely with foil or a small plate and place in a steamer over gently simmering water.
6
Steam on low heat for 12-14 minutes until the custard is just set with a gentle wobble in the centre.
7
Remove carefully and let cool for 5 minutes before serving warm, or chill for a firmer set.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g whole milk
- 7/87/8 eggs, beaten (45g)
- 1 oz28g pitted and halved date
- 0.5 oz14g sugar white
- 0.1 oz3g thinly sliced ginger fresh
