My Recipe

A healthy and low-fat dessert

Steamed Eggwhite Custard


5 – Eggwhite from large egg (or 10 Tbsp liquid egg)
5 Tbsp – White granulated sugar
2 fluid oz – Water
10 fluid oz – Fresh milk (2%)
2 tsp – Ginger juice
1/2 tsp – White vinegar


  1. Dissolve sugar in hot water. Cool.
  2. Slightly beat eggwhite in a large bowl. Add milk, syrup, ginger juice and white vinegar. Stir to mix.
  3. Pass mixture through a fine sieve or strainer. Pour into individual custard cup or ramekin.
  4. Put custard cups on a steaming rack inside a wok of boiling water or steamer. Cover and cook over medium heat for 5 minutes. Tilt wok cover slightly opened and steam for another 20 to 22 minutes or until set. Serve hot or cold according to individual preference.

Yields 5 servings


Oven method – Cover ramekin with aluminum foil. Bake in a preheated 300°F in a water bath for 1 hour.