Warm sweetened milk and egg whites are strained and gently steamed in small bowls until just set. It is softer and paler than a baked custard, with a clean milky flavor. Makes 4 servings in about 2 hr 35 min.
Prep15 min
Cook20 min
Cooling2 hr
Total
2 hr 35 min
Servings
4
DietGluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
Warm the whole milk and sugar in a saucepan over low heat, stirring, until the sugar dissolves and the milk is warm to the touch but not hot, about 120°F (50°C), 3 to 4 minutes.
Whisk the egg whites in a bowl just until loose and liquid, without making foam.
Slowly stir the warm milk into the egg whites until evenly mixed.
Strain the mixture twice through a fine-mesh sieve, skim off any bubbles, and divide among the heatproof bowls. Cover each tightly with foil or a heatproof plate.
Bring water to a boil in a steamer, set the bowls in, and steam over medium-low heat until set at the edges with a slight wobble in the center, 12 to 15 minutes.
Turn off the heat and leave the custards covered in the steamer for 10 minutes to finish setting.
Serve warm, or cool for about 30 minutes and refrigerate for at least 2 hours to serve chilled.
Tips
Medium-low steam and a tight cover keep the surface smooth and free of pockmarks.
Straining twice removes the stringy part of the egg whites for the smoothest texture.
Shallow, wide bowls set a minute or two faster than deep ones.
Steam until the custard is set in the center, which happens at about 160°F (71°C).
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How long does it take to make steamed milk custard (dun nai)?
Plan on 15 minutes of prep and 20 minutes of cooking, plus 2 hours to chill. The recipe makes 4 servings.
How should I store steamed milk custard (dun nai)?
Cover and refrigerate for up to 2 days; serve chilled.
Can I make steamed milk custard (dun nai) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
A Cantonese steamed milk pudding, made with milk and egg whites and sold in dessert shops across Hong Kong, Macau and Guangdong, served hot or cold. Serve it with hong Kong-style milk tea.
Variations
Whole-egg custard (dun daan): replace the egg whites with 3 large whole eggs; steam 15 to 18 minutes for a richer, pale yellow custard.
Ginger steamed milk: stir 1 tablespoon (15 ml) fresh ginger juice into the milk before straining; time unchanged.
Red bean topping: spoon 2 tablespoons (30 g) sweetened cooked red beans over each custard just before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 4 servings this recipe makes.
160Calories / serving
5.2gFat
20.1gCarbs
8.6gProtein
20.6gSugar
Whole recipe (4 servings):
~640 cal ·
21g fat ·
80g carbs ·
34g protein ·
82g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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