Steamed Papaya Stuffed with Egg Custard
An intricate Cantonese dessert where a whole papaya acts as the vessel for a delicate, silky smooth egg cream.
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Ingredients
- 1 piece Large ripe Solo papaya (firm but yellow skin)
- 3 pieces Large organic eggs
- 150 ml Full-fat coconut milk
- 60 grams Rock sugar (crushed)
- 1 piece Pandan leaf (tied in a knot)
- 0.25 teaspoon Pure vanilla extract
- 1 pinch Salt
- 6 pieces Goji berries (soaked in warm water)(optional)
- 50 ml Warm water (to dissolve sugar)
- 1 tablespoon Toasted almond flakes(optional)
Instructions
- 1
Dissolve the crushed rock sugar and salt in 50ml of warm water, then add the pandan leaf and let it steep until the liquid cools to room temperature.
- 2
Carefully slice off the top 1/4 of the papaya to create a lid; use a long spoon to scoop out all seeds and membrane without piercing the flesh.
- 3
In a mixing bowl, whisk the eggs gently to break the yolks, avoiding the creation of air bubbles or foam.
- 4
Slowly stir the coconut milk, vanilla extract, and the cooled sugar syrup into the eggs until fully incorporated.
- 5
Strain the custard mixture through a fine-mesh sieve or cheesecloth twice to ensure a perfectly silky, professional texture.
- 6
Place the hollowed papaya in a deep heat-proof bowl to keep it upright, then pour the custard mixture into the papaya until 90% full.
- 7
Steam over medium-low heat for 35-45 minutes; the custard is done when it wobbles slightly in the center but is set at the edges.
- 8
Remove from heat, garnish with goji berries, and let it cool completely before chilling in the refrigerator for at least 4 hours to set firmly.
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