How to steam milk to make egg custard more tender

When steaming egg custard with milk, replacing water with whole milk and controlling the heat can make the custard smoother and more tender. The key steps include adjusting the ratio of milk to egg mixture, filtering and removing bubbles, and low-temperature slow steaming. Mixing milk and egg mixture in a ratio of 1.5:1 can enhance tenderness, while the milk fat in whole milk can delay excessive protein coagulation. The egg mixture should be thoroughly beaten and sieved to remove undissolved yolk film and bubbles, avoiding the formation of honeycombs during steaming. Cover the bowl mouth with cling film and poke holes before steaming to prevent water vapor from dripping and damaging the surface flatness. After the water boils, steam on low heat for 10 minutes, then turn off the heat and let it simmer for 3 minutes. Use the remaining heat to solidify the egg custard and avoid dehydration and hardening caused by high temperatures.

refrigerated milk needs to be warmed back to room temperature before use. Low temperature milk can prolong the coagulation time and cause uneven texture. If lactose intolerance occurs, Shu Hua milk can be used as a substitute, but the dosage should be reduced by 10% to avoid excessive dilution. Aluminum containers that conduct heat too quickly can cause the bottom to age. It is recommended to use ceramic bowls for more uniform heating. The amount of water in the steamer should be 1 centimeter lower than the steaming rack, and avoid direct contact with the bottom of the bowl during boiling to prevent severe vibration.

Steamed egg custard can be seasoned with a little soy sauce or chopped scallions, but avoid adding acidic seasonings such as vinegar, which can cause protein to tighten. People with weak digestive function can replace milk with an equal amount of warm water and add half a spoonful of starch to increase stability. It is recommended to choose fresh eggs, as eggs stored for more than 7 days can increase their alkalinity and cause the egg custard to become hard. During the steaming process, avoid frequent opening of the lid as sudden temperature changes can cause the surface to collapse. When pairing with ingredients such as shrimp or shiitake mushrooms, it is necessary to blanch them before adding the egg mixture to prevent them from sinking to the bottom and affecting their tenderness and smoothness.