Steamed Osmanthus Milk Custard
Steamed Osmanthus Milk Custard
Ingredients
For the Custard
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 2 tablespoons Osmanthus oolong tea leaves, (or other favorite tea)
- 2 egg whites, from large eggs
- 1/2 teaspoon vanilla extract
For the Toppings (Optional)
- 1/2 cup strawberries, diced
- 1 tablespoon granulated sugar
- 1/4 cup peanut brittle, chopped
Instructions
- 1
In a medium pot, combine the whole milk and sweetened condensed milk. Add the Osmanthus oolong tea leaves. Stir the mixture gently to combine.
⏱️ 2 min
- 2
Cover the pot with a lid and let the milk mixture steep for 15 minutes to infuse the tea flavor. Do not boil.
⏱️ 15 min
- 3
While the milk is steeping, separate the egg whites from the yolks of two large eggs into a separate large bowl. Add the vanilla extract to the egg whites.
⏱️ 3 min
- 4
Whisk the egg whites and vanilla extract together until just combined and slightly frothy, but not stiff.
⏱️ 2 min
- 5
Strain the tea-infused milk mixture through a fine-mesh sieve into a measuring cup or another bowl to remove all the tea leaves.
⏱️ 2 min
- 6
While continuously whisking the egg whites, slowly drizzle the strained milk mixture into the egg whites until fully combined. This tempering step prevents the egg whites from scrambling.
⏱️ 3 min
- 7
Pour the combined custard base through a fine-mesh sieve again into individual heat-proof bowls or cups (approximately four). This second straining helps create an extra silky-smooth custard.
⏱️ 3 min
- 8
Cover each bowl or cup tightly with aluminum foil to prevent condensation from dripping onto the custard during steaming.
⏱️ 1 min
- 9
Place the covered bowls/cups on a steaming rack inside a large pot or wok. Add enough water to the pot/wok so that it comes about halfway up the sides of the custard bowls, ensuring the water does not touch the bottom of the bowls. Cover the pot/wok with a lid.
⏱️ 2 min
- 10
Bring the water to a gentle simmer and steam the custards for approximately 7 minutes. The custard is ready when it is jiggly but set in the center. Avoid overcooking, which can lead to a rubbery texture.
⏱️ 7 min
- 11
While the custard is steaming, prepare the optional toppings. For macerated berries, combine the diced strawberries and granulated sugar in a small bowl and stir. For the peanut brittle, chop it into small pieces.
⏱️ 2 min - 12
Once steamed, carefully remove the custard from the steamer. Remove the foil. The Steamed Osmanthus Milk Custard can be enjoyed warm or chilled. Top with macerated berries and chopped peanut brittle, or other desired toppings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Osmanthus Milk Custard
For the Custard
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 2 tablespoons Osmanthus oolong tea leaves, (or other favorite tea)
- 2 egg whites, from large eggs
- 1/2 teaspoon vanilla extract
For the Toppings (Optional)
- 1/2 cup strawberries, diced
- 1 tablespoon granulated sugar
- 1/4 cup peanut brittle, chopped
Instructions
- 1
In a medium pot, combine the whole milk and sweetened condensed milk. Add the Osmanthus oolong tea leaves. Stir the mixture gently to combine.
⏱️ 2 min - 2
Cover the pot with a lid and let the milk mixture steep for 15 minutes to infuse the tea flavor. Do not boil.
⏱️ 15 min - 3
While the milk is steeping, separate the egg whites from the yolks of two large eggs into a separate large bowl. Add the vanilla extract to the egg whites.
⏱️ 3 min - 4
Whisk the egg whites and vanilla extract together until just combined and slightly frothy, but not stiff.
⏱️ 2 min - 5
Strain the tea-infused milk mixture through a fine-mesh sieve into a measuring cup or another bowl to remove all the tea leaves.
⏱️ 2 min - 6
While continuously whisking the egg whites, slowly drizzle the strained milk mixture into the egg whites until fully combined. This tempering step prevents the egg whites from scrambling.
⏱️ 3 min - 7
Pour the combined custard base through a fine-mesh sieve again into individual heat-proof bowls or cups (approximately four). This second straining helps create an extra silky-smooth custard.
⏱️ 3 min - 8
Cover each bowl or cup tightly with aluminum foil to prevent condensation from dripping onto the custard during steaming.
⏱️ 1 min - 9
Place the covered bowls/cups on a steaming rack inside a large pot or wok. Add enough water to the pot/wok so that it comes about halfway up the sides of the custard bowls, ensuring the water does not touch the bottom of the bowls. Cover the pot/wok with a lid.
⏱️ 2 min - 10
Bring the water to a gentle simmer and steam the custards for approximately 7 minutes. The custard is ready when it is jiggly but set in the center. Avoid overcooking, which can lead to a rubbery texture.
⏱️ 7 min - 11
While the custard is steaming, prepare the optional toppings. For macerated berries, combine the diced strawberries and granulated sugar in a small bowl and stir. For the peanut brittle, chop it into small pieces.
⏱️ 2 min - 12
Once steamed, carefully remove the custard from the steamer. Remove the foil. The Steamed Osmanthus Milk Custard can be enjoyed warm or chilled. Top with macerated berries and chopped peanut brittle, or other desired toppings.
⏱️ 1 min