Fill steamed or baked baos with this custard for a deliciously smooth, sweet, eggy custard. I think it would be delicious as a mochi filling as well. It will surely satisfy your sweet craving!
Custard Filling
Suggested filling in steamed and baked baos, and "snowball" mochi. This filling stays nice and custardy soft, even when baked inside a bao.
Ingredients (makes 2 1/2 cups)
3 Tablespoons cornstarch
1 teaspoon all-purpose flour
1/4 cup sugar
3 large egg yolks
1 cup whole milk
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Directions
Custard can be made up to 3 days in advance and kept in the refrigerator.
Mix together the cornstarch, flour and half of the sugar (1/8 cup) in a bowl. In another bowl add the egg yolks and mix lightly. In a small saucepan, add the milk and remaining 1/8 cup of sugar and heat over medium low heat. Whisk the milk and sugar to dissolve the sugar. Do not let the milk get too hot. It should not go over 120 degrees F when bubbles will be seen forming. While the milk is warming, whisk the egg yolks and flour mixture together. Remove milk from heat and add 3 tablespoons of warm milk to the egg mixture. Whisk until incorporated. Add another 3 tablespoons and whisk to incorporate. This will bring up the temperature slowly so you don't cook it and get scrambled eggs! Slowly add the rest of the warm milk while whisking at the same time to fully incorporate.
Transfer the custard mixture back to the saucepan and cook over medium until thickened, about 5 minutes. You should be able to draw a clean line through. Once it starts thickening it goes very quickly so don't leave, keep stirring. Turn off heat, remove from heat source, and add butter and vanilla and whisk to fully incorporate. Transfer to a heat proof bowl to cool. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
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