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Recipe details are AI-generated from the video and may contain errors — for reference only.
Separate 1 egg white (about 34g) in advance and let it rest at room temperature.
Watch out
Egg whites must reach room temperature
otherwise, cold egg whites will not mix properly and will affect set firmness
Pour 250g whole milk (or 200g whole milk combined with 50g heavy cream) into a heat-resistant ceramic bowl.
Watch out
Use a ceramic bowl with a wider mouth and reasonable depth
otherwise, a narrow bowl will prevent a thick milk skin from forming
Steam and hot dish temperatures are very high; wear oven mitts when placing or removing the plate.
Bring water to a boil in a steamer, place the bowl of milk inside, cover the bowl with a plate, lid the steamer, and steam on medium-high heat for 10 minutes until hot.
local_fire_departmentMedium-high heat, steam for 10 minutesWatch out
The bowl must be covered with a plate
otherwise, condensation will drip into the milk and ruin the skin formation
Remove the hot milk bowl and set it on a trivet to cool completely to room temperature until a stable skin forms on top.
Watch out
Milk must be cooled completely to room temperature
otherwise, an unstable skin will tear easily
Pour 34g room temperature egg white into a bowl, add 15g sugar, and whisk with chopsticks until sugar dissolves.
Watch out
Whisk gently
otherwise, excessive whipping will create stubborn air bubbles that ruin the smooth texture
Use a toothpick to pierce a small hole near the edge of the milk skin, tilt the bowl, and pour most of the milk into the egg mixture while keeping a little milk at the bottom so the skin floats.
Watch out
Pour milk out very slowly and leave a liquid base at the bottom
otherwise, the milk skin will stick to the bowl and fail to float
Stir the milk and egg white mixture thoroughly, strain through a fine mesh sieve to remove bubbles, then slowly pour back into the original bowl under the milk skin until it floats up.
Watch out
Pour back slowly near the inner wall
otherwise, strong liquid force will tear the floating skin
Avoid hot steam when opening the lid or removing the plate; wear oven mitts.
When steamer water boils, place the bowl inside, cover with a plate, lid steamer, steam on low heat for 20 minutes, turn off heat, and steep for 5 minutes. Insert a toothpick in center; if it stands upright, the custard is fully set.
local_fire_departmentLow heat steam 20 minutes, steep off heat 5 minutesWatch out
Maintain low heat throughout
otherwise, high heat will cause air holes inside and ruin the silky texture
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