Steamed Custard Cake Recipes

STEAMED CUSTARD CAKE

Steps:

• HOW TO COOK THE CARAMEL: Combine sugar and water in a pan. Cook in low heat until it turns amber color. Transfer to a pan and let it cool. Set aside. (You may also caramelize the sugar directly in a baking pan (no need to use water).
• FOR THE CUSTARD: Combine all the ingredients for custard. Mix well. Then strain two times using fine sieve to make it smooth. Pour on to the cooled caramel. Set aside.
• FOR THE CAKE: In a mixing bowl, combine cake flour, baking powder and salt. Sift to remove lumps. Add sugar and mix well. In separate bowl, combine egg yolks, milk, oil and vanilla extract. Mix well. Then, combine the dry and wet ingredients. Set aside while making meringue.
• MAKING MERINGUE. Beat the egg whites until foamy. Add the cream of tartar. Beat in high speed. Then, add sugar gradually. Beat until you get stiff peaks. After you make a meringue, cut and fold it to the cake mixture. Use spatula or spoon in mixing. Do not overmix to prevent the meringue from deflating.
• Then pour the cake+meringue mixture on the top of custard mixture gently. You may also use a cup while pouring the batter over the custard mixture to make sure that it isn't mixing (it's staying on the top)
• Cover with foil to avoid the steaming water to drip to the cake. Steam for 50 to 60 minutes (depending on the pan size and thickness of the mixture. I used 10 inches round pan in this recipe. Do the toothpick test to check if it's done. Poke in the middle and if it comes out clean, it's ready.
• Once ready, remove from the steamer and let is cool a little before unmolding. Enjoy!

STEAMED LEMON CUSTARD WITH RASPBERRIES

Steps:

• In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
• Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
• Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
• VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.