Steamed egg pudding

• Pour the strained egg mixture into small ramekins or a heatproof dish (about 4 to 6 ramekins, depending on size).
• Cover each ramekin loosely with aluminum foil or a lid to prevent water from dripping into the pudding during steaming.
• Place the ramekins in the steamer and steam for about 15-20 minutes, or until the pudding has set. You can test by inserting a toothpick or knife into the center; it should come out clean.

5. Cool and Serve:

• Once done, remove the ramekins from the steamer and allow the puddings to cool to room temperature.
• You can serve them immediately, or refrigerate for a few hours to enjoy them chilled.

Optional Toppings:

• Sweetened Red Bean Paste: A common topping in Asian steamed egg puddings.
• Fruit: Fresh berries, mango, or lychee can be a refreshing addition.
• Caramel Sauce: For a richer flavor, you can drizzle a little homemade caramel sauce on top.

Tips:

• Texture: The key to a smooth steamed egg pudding is avoiding bubbles in the mixture. Stir gently and avoid beating the eggs too much.
• Steaming Method: Keep the water at a simmer (not a rolling boil) to ensure gentle steaming for the smoothest texture.
• Flavor Variations: You can infuse the milk with a little bit of coconut milk for a tropical flavor, or add a spoonful of matcha powder for a green tea twist.

Enjoy your Steamed Egg Pudding—a delicate, velvety dessert that’s perfect for a light treat after a meal or as a refreshing snack!