Steamed Egg Custard with Oolong
This recipe embodies comfort. It’s easy to assemble, easy to eat, and wonderfully gentle. It's perfect for a cool spring breakfast or as a soothing dish for someone under the weather.
Typically, egg custards are made with water but I wanted to give the flavor a boost with the addition of Medium Roast Dong Ding Oolong from Tap Twice Tea. This fermented tea boasts tasting notes of toffee, toasted brown rice and pecans. The flavor of “toasted rice” particularly intrigued me as I could see it meshing well with the egg custard.
The result is a delicate and aromatic custard with an added depth of flavor that transforms a simple dish into something truly special. Serve it warm to someone who is sick or who needs a hug.
INGREDIENTS
4 eggs
1 cup brewed Medium Roast Dong Ding Oolong from Tap Twice Tea
1 Tbsp soy sauce
Sesame oil
2 chopped scallions
DIRECTIONS
Set up a steam basket on the stove over medium heat.
In a medium bowl whisk together the eggs, water and soy sauce until homogenous.
Grease 4 heat-proof ramekins with sesame oil and then pour in the egg mixture. Divide the scallions evenly between the ramekins.
Steam the mixture for about 10 minutes, until it has set. Serve warm. Consider garnishing with sesame oil and/or soy sauce.
Serves: 4
