Jung Ho-young's Pudding-style Egg Custard
A Japanese-style egg custard with a smooth, silky texture like pudding, made by using a rice bowl instead of a clay pot, straining through a fine sieve, and carefully controlling heat in a steamer.
Ingredients needed 2 servings
Recipe
Cooking tips
- Straining removes bubbles and egg strings, resulting in a smooth, pudding-like surface.
- Never cook entirely on high heat—this causes the custard to puff up and develop holes, leading to a dry, crumbly texture. Always reduce heat after initial setting.
- For added luxury, garnish with cocktail shrimp, ginkgo nuts, or mushrooms according to taste.
Recommended for
- Those seeking a velvety, melt-in-the-mouth texture instead of the coarse texture of traditional clay-pot egg custard.
- Home cooks who want to make an elegant side dish using only basic pantry ingredients and eggs.
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