Egg Custard Filling 奶黃
Egg custard is a popular filing known for its bright yellow color and creamy and smooth texture. It’s used in many Chinese style pastries and dim sum dishes such as baked custard bun and steamed egg custard bao just to name a few.
Like red bean paste filing, egg custard is a fundamental and versatile ingredient that can be used in all things sweet and creamy so I always keep some extra in my freezer. Unlike red bean paste, I have arealy seen it being sold in Asian grocery stores so I get to practice my custard making skills once in a while.
There are quite a few methods of making egg custard ranging from egg only to egg-less and each method yields a different taste and texture. The recipe I am sharing today gives a middle of the road egg taste and a smooth and moist texture. You can also adjust the texture by increasing and decreasing the cook time as I note in the recipe.
If you have extra custard, just simply store in a Ziploc or well sealed container and leave it in freezer for up to 30 days.
Egg Custard Filing 奶黃
Yield: 520g - 560g
Prep Time:7 mins
Cook Time:10 mins
Total Time:17 mins
- 3 eggs
- 180ml milk
- 60g butter
- 50g sugar
- 40g custard powder
- 30g wheat starch (can be substituted with corn starch)
- 10g milk powder (optional)
- 1/2 tsp vanilla extract (optional)