Korean · Dessert
Rice Wine Custard Pudding
A delicate Korean steamed egg custard built on whole milk and sweetened rice wine, gently set in individual pots until silky and just barely trembling. The warmth of makgeolli-style rice wine lends a soft, fermented sweetness beneath the clean dairy base, finished with a scatter of toasted pine nuts for crunch.
$1
12 minsPrep
14 minsCook
96 minsTotal
MediumLevel
Nutrition per serving
156Calories
6.4gProtein
7.2gFat
15.2gCarbs
14.8gSugar
0.1gFiber
267mgSodium
119mgChol
2.3gSat Fat
163mgPotassium
95mgCalcium
0.7mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
1gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the whole milk gently in a small pan until just steaming, then remove from heat and let cool for 2 minutes so it won't scramble the egg.
2
In a bowl, whisk the beaten egg with sugar and salt until the sugar dissolves, then slowly stream in the warmed milk while whisking constantly.
3
Stir in the rice wine and vanilla extract, then strain the mixture through a sieve into two small ramekins to remove any foam or egg strands.
4
Cover each ramekin tightly with foil and set them in a steamer or a wide pan with a lid over simmering water, water reaching halfway up the sides.
5
Steam gently on low heat for 12-14 minutes until the custards are just set with a slight wobble in the centre; avoid high heat to prevent a porous, weeping texture.
6
Remove ramekins and let cool at room temperature for 10 minutes, then chill in the fridge for at least 1 hour before serving.
7
Scatter the toasted chopped 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
- 1 1/41 1/4 eggs, beaten (60g)
- 0.8 oz22g sugar white
- 0.5 oz14g makgeolli-style rice wine substitute dark rum
- 0.1 oz3g vanilla extract
- 0.2 oz6g toasted, chopped pine nut
- 0 oz1g salt
