My Mother's Steamed Custard Pudding

My Mother's Steamed Custard Pudding

This pudding can easily be made lickety-split when you have a break between housework chores. It's the No.1 most frequently-made dessert for my family. All you have to do is mix and steam for a nostalgic gentle flavor. This jiggly pudding is great even without caramel sauce.

Ingredients: 6-8 pudding cups

500 ml
100 g
a pinch


1. Warm the milk until tepid. (Don't let it boil)
2. Beat the eggs in a bowl and add the sugar and salt. Stir together. Pour in the milk and mix, without causing it to foam.
3. Strain through a strainer and pour into the containers you will be using. Put into the boiling steamer and steam on low for 15-20 minutes. Done!
4. If you want to make caramel pudding, this is really helpful! They are caramel tablets especially for pudding. Just place a few at the bottom of the pudding cup and pour in the pudding mixture.

Story Behind this Recipe

I've made this pudding since my children were small.
They also taste good hot, like how they're eaten in Hong Kong. (My kids like to eat them like this.)