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.

Print Recipe

Egg Custard Filing 奶黃

Yield: 520g - 560g

Prep Time: 7 mins

Cook Time: 10 mins

Total Time: 17 mins

Make this versatile Asian style egg custard filling following this step-by-step recipe at yireservation.com

Ingredients:

• 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)

Directions:

In a stock pot, combine milk and sugar. Mix well and set aside. In a mixing bowl, sift together custard powder, wheat starch, milk powder. Add all the eggs and vanilla extract (optional) to the dry mixture. Wish until the mixture is smooth and free of lumps. Cut the butter into smaller chucks and add to the milk mixture. Heat the milk mixture over low heat until the butter starts to melt. Slowly add the egg mixture to the milk mixture. Stir with a spatula while pouring. Be patient and keep on stirring while the mixture heats up. Depending on your stove, this might take 5 - 8 minutes. As the mixture solidifies, it will get a sticker and eventually the mixture will become smooth and less sticky. *Remove the heat from the stove and let it cool down to room temperature. Once the custard is cool enough to handle, transfer to a container or ziploc or plastic wrap if you plan to shape the custard into balls later. Chill in the fridge for 2 hours to firm up for easy handling later. Alternatively, wrap really well and store in a freezer for up to 30 days.

*Note - the texture of your custard can be controlled by heating for longer if you want a slightly firmer texture of shorter if you desire something softer. The softer it is, the stickier it will be (harder to handle) so it comes down to what you plan to use the custard for.