Kim Dae-seok's Pudding-style Egg Custard
A silky, melt-in-the-mouth egg custard enhanced with a refreshing kelp broth and strained to remove stringy bits for an ultra-smooth texture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Always cover the container tightly with aluminum foil to prevent steam droplets from falling on the custard surface, which can cause uneven or bumpy texture.
- Letting the custard rest for 5 minutes after turning off the heat ensures it stays light and doesn't sink—resulting in a soft, moist, pudding-like mouthfeel.
- Lightly coat the knife with sesame oil before cutting to prevent the custard from sticking and ensure clean, neat slices.
Recommended for
- Those who want to successfully recreate the smooth, pudding-like egg custard often found in school lunches or Japanese restaurants at home.
- People looking to prepare mild, soft, nutritious side dishes suitable for children or elderly family members.
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