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.

Nutrition (per serving)

Ingredients

• 6 whole eggs
• 200ml whole milk
• 50g sugar
• 150g fresh sweet corn kernels
• 30ml lotus-infused oil
• 5g vanilla extract
• 1g salt

Steps

1. Beat eggs with milk, vanilla extract, and salt until smooth and well combined
2. Strain the egg mixture through a fine sieve to remove any foam or lumps
3. Pour the strained egg mixture into four ceramic bowls or ramekins, filling three-quarters full
4. 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
5. In a separate pan, heat sugar over medium heat, stirring constantly until it melts and turns golden amber
6. Add the fresh corn kernels to the caramel, stir well to coat, and cook for 2-3 minutes to infuse flavours
7. Remove the steamed eggs from the steamer and let cool for 1-2 minutes
8. Spoon the caramel corn sauce generously over each steamed egg
9. Drizzle a light touch of lotus-infused oil over the top as a finishing touch
10. Serve immediately while the egg custard is still warm and soft

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