Best Steamed Soy Milk Custard Recipes

STEAMED EGG CUSTARD

Steps:

• Prepare a steamer pot with about 1 inch of water over medium heat.
• Whisk eggs, milk, sugar, and vanilla in a bowl.
• Use a strainer to strain the egg mixture into four bowls/ramekins to get an extra silky smooth custard.
• Cover the bowls/ramekins with aluminum foil, and arrange them in a steamer basket.
• Once the steamer is ready (water is boiling and there is plenty of steam), place the steamer basket and steam the custard for 10 minutes.
• Remove the custard from the steamer, discard the aluminum foil, and serve immediately.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

BAKED CUSTARDS

Steps:

• Heat oven to 350°F. In medium bowl, stir together eggs, sugar, vanilla and salt. Gradually stir in warm soymilk.
• In 13x9-inch pan, place 6 (6-oz) custard cups. Pour soymilk mixture evenly into cups; sprinkle with nutmeg. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
• Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out almost clean (a small amount of custard will cling to knife). Using tongs or grasping tops of ramekins with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes.
• Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days. To serve, uncover cups; gently blot any condensation on custards with paper towel. Sprinkle with additional nutmeg.