Steamed Ginger Egg Custard Dessert 燉蛋

Silky, smooth, delicious. Steamed Ginger Egg Custard Dessert 燉蛋 is a must try with the fresh ginger.

Prep Time 5 mins

Cook Time 10 mins

Time to Pressurize 10 mins

Total Time 25 mins

Course Breakfast, Dessert, Snack

Cuisine Chinese

Servings 6

6 large Eggs
2 ½ cups Water (1.5 cups hot/boiled water, 1 cup cold/room temperature water)
½ cup Rock Sugar (about 4 oz)
1 inch knob of Ginger peeled, grated and squeezed (need to use 1/2 teaspoon of ginger juice)

Peel, grate and squeeze ginger to get ginger juice. Set aside.
Melt rock sugar with boiled water. After sugar has melted, add remaining cold water.
In another bowl, lightly beat eggs.
Add ginger juice through a fine strainer to eggs.
Add sugar mixture to eggs and lightly mix.
Pour mixture through a fine strainer into bowls / ramekins.
Open Instant Pot. Add 1 cup of water and trivet into Instant Pot liner.
Place 3 bowls on trivet. You can stack another 3 on top using another trivet in between if you like.
Close the Instant Pot. Select Steam for 10 minutes.
When done, quick release and serve.

If steaming from stove top, make sure the water is at a boiling, then steam on high for 20 minutes.