Steamed milk and egg custard with black sesame
Silky Hong Kong-style milk and egg custard with black sesame — moistening, gently sweet and soothing in the dry Minor Snow air.
- 25 min
- Serves 2
- Steam
- Easy
Why it suits you: Yin Deficiency brings a dry mouth, dry skin and warm palms, and Minor Snow's air is dry. Milk and eggs nourish yin and moisten, black sesame supports the liver and kidneys, and gentle steaming keeps it soothing, never heating.
Method
Prep 10 min · Cook 15 min- 1Warm the milk with the sugar over low heat or in the microwave just until the sugar dissolves — do not boil — then let it cool until lukewarm.
- 2Beat the eggs, slowly pour in the milk and stir gently without making bubbles, then pass through a sieve.
- 3Stir in the ground sesame, divide between 2 bowls, skim off any bubbles and cover with a plate or cling film.
- 4Once the water boils, turn the heat to low and steam for 12–15 minutes, until the centre just wobbles when you nudge the bowl.
- 5Scatter over the sesame seeds and eat warm. For the office, steam it the night before and microwave on medium for 40 seconds.
Cautions
- Go easy if your digestion runs cold or your stools are loose — sesame and milk both loosen the bowels.
- If milk upsets your stomach, use unsweetened soy milk the same way.
Chef's tips
- Cover the bowls and leave the steamer lid slightly ajar so the custard sets silky rather than full of holes.
- No ground sesame? Whizz toasted black sesame seeds in a blender or spice grinder.
The TCM view
Black sesame is sweet and neutral; it nourishes the liver, kidneys and blood and moistens the intestines. Milk is sweet and neutral, nourishes the lungs and stomach and creates fluids. Egg is sweet and neutral and nourishes yin and blood. All three are sweet and moistening, and steaming preserves fluids — nourishing without heat, right for dryness that wears down yin.
