Corn Caramel Steamed Egg with Lotus Oil玉米焦糖燉蛋配荷花油
A refined Cantonese dessert featuring silky steamed eggs infused with creamy sweetness, topped with a luxurious caramel corn reduction and finished with fragrant lotus-infused oil. The contrast of soft egg custard against the rich, nutty caramel corn creates an elegant sweet finish to any meal.
01Ingredients
- 6 whole eggs
- 200ml whole milk
- 50g sugar
- 150g fresh sweet corn kernels
- 30ml lotus-infused oil
- 5g vanilla extract
- 1g salt
Nutrition (per serving)286kcal
- Protein8.1g
- Carbs22.3g
- Fat17.2g
Fiber 1.8 gSodium 243 mg
02Steps
- Beat eggs with milk, vanilla extract, and salt until smooth and well combined
- Strain the egg mixture through a fine sieve to remove any foam or lumps
- Pour the strained egg mixture into four ceramic bowls or ramekins, filling three-quarters full
- Place the bowls in a steamer with water at medium-high heat, cover with foil, and steam gently for 12-14 minutes until set but still soft
- In a separate pan, heat sugar over medium heat, stirring constantly until it melts and turns golden amber
- Add the fresh corn kernels to the caramel, stir well to coat, and cook for 2-3 minutes to infuse flavours
- Remove the steamed eggs from the steamer and let cool for 1-2 minutes
- Spoon the caramel corn sauce generously over each steamed egg
- Drizzle a light touch of lotus-infused oil over the top as a finishing touch
- Serve immediately while the egg custard is still warm and soft
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