Dan Tat (steamed Egg Custard)

Dan Tat, also known as Steamed Egg Custard, is a classic Cantonese dessert that is silky smooth and delicately sweet. This recipe is a simple and delicious way to enjoy this traditional treat.

Dan Tat (steamed Egg Custard)

Ingredients

  • 4 large eggs
  • 500ml whole milk
  • 80g granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a mixing bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined.
  2. Strain the egg mixture through a fine sieve into a heatproof bowl or individual ramekins.
  3. Place the bowl or ramekins in a steamer over boiling water, cover, and steam for 15 minutes or until the custard is set.
  4. Remove from the steamer and let it cool to room temperature. Then refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Mixing bowl Whisk Fine sieve Heatproof bowl or ramekins Steamer

Tools

Steamer

Serving suggestions

Serve the Dan Tat chilled, garnished with a sprinkle of ground cinnamon or fresh fruit.

Tips & tricks

Be sure to strain the egg mixture to achieve a smooth and silky custard texture.

Cost

$5