This two ingredient Cantonese milk custard dessert only uses egg whites for a silky light taste.
30MINS
Total Time
$4.48
Cost Per Serving
Ingredients
Servings
2
us / metric
Nutrition Per Serving
Calories
216
Fat
11.2 g
Protein
16.0 g
Carbs
12.1 g
3 INGREDIENTS • 5 STEPS • 30MINS
Chinese Milk Custard
Recipe
This two ingredient Cantonese milk custard dessert only uses egg whites for a silky light taste.
Cooking Instructions
step 1
Separate Eggland's Best Classic Eggs (4) whites and yolks. Boil a pot of boiling water.
step 2
In the bowl with the eggs whites, add the Milk (3/4 cup) and mix thoroughly. Do not over mix or form to many bubbles. If you want it a bit sweet, add the Granulated Sugar (1 Tbsp) and dissolve.
step 3
Cover with cling wrap and steam in the pot of boiling water under medium heat for 10 minutes.
step 4
Turn off the heat, and leave the custard steaming for another 10 minutes.
step 5
Let it cool completely and enjoy by itself or with your choice of fresh fruit. You can also cover and refrigerate for up to 3 days.
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