Korean-Style Steamed Egg Custard (Geranchim)

This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like.Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

I received some fresh corn from my mother-in-law.In Step 2, you can easily remove the corn kernels with your hands.In Step 3, save as much as you like for the ankake (sweet thick sauce).You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan

I wanted to come up with a tasty recipe that included wakame seaweed.・Mind that the plastic wrap doesn't come off. If you are worried, secure with an elastic band.・ A tea strainer is handy to use when straining the egg mixture. Recipe by Fuukasan

I didn't have a steamer, so I used the microwave.This can be made while you're making other dishes.You can cool this in the refrigerator in the summer for an egg tofu-like dish!Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like.Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu

Traditional Japanese Dish, you can arrange with your favourite ingredients (o^^o) #12plates

I wanted to create spring-like dishes to enjoy the season.If you don't like the beans and sausage slices sinking down to the bottom, place them when the egg mixture starts to set. Ensure that small air bubbles aren't formed in the egg mixture by checking how set the egg mixture is occasionally. If you use mentsuyu add only 1 tablespoon first and check the taste. If you need more, add more. Recipe by Asamato

I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling.It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better.Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM

Chawan-mushi is steamed egg custard in a cup. I would like you to enjoy the flavor of dashi! It's very mild and nice!!! This recipe is from a Japanese restaurant, so it's the real Japanese taste! You can also put in other things such as a scallop and crab meat! Enjoy☆ **1 cup = 250ml

How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer!If you like it sweeter, you can add mirin or sugar.It is also recommended for those who have difficulty swallowing food.

This is very simple to make since I used instant clear soup (osuimono) packets as the soup stock. I love chawanmushi, and I wanted to be able to make it at any time. I came up with this recipe through trial and error. You can make this very easily in a frying pan too. Steaming the custard is the most difficult part, but as long as there's steam, you can cook them fine over low heat.Gingko nuts make a loud noise when they're heated so beware! Soup mixes differ from brand to brand so make sure you adjust the amount of salt added accordingly. If your pot or pan cover is dome-shaped, water will not drip so you don't need a towel. Take a peek at the custard frequently to make sure it doesn't get too full of bubbles, which ruin the texture. When the custards puff up a little bit they are done. Recipe by Agatsukuiekei

This "geranchim" is a side dish I enjoyed in Korea. I was finally able to make a delicious version of it at home.It was difficult getting that soft, fluffy soufflé feel, but I made it work.If you don't have dashida, then please use Japanese-style dashi. It'll give a strong flavor.If you prefer a milder taste, then reduce the amount of dashi! Recipe by gogelhopf

This recipe was passed down from my father. I created a crab meat sauce as a bonus.Add your own choice of ingredients and enjoy this fluffy and creamy egg custard.When whisking the eggs in Step 2, whisk until the egg whites are completely gone.When combining the dashi stock in Step 3, if it is hot, it will cook the egg, so cool it down to room temperature first.Although I gave instructions to steam the custard using various methods, adjust the recipe to suit your methods. For 4 servings. Recipe by Mama buta

Slow and steady wins the race

A classic Chinese dish. It is very friendly for toddlers and keto diet people. Super easy.

This old-fashioned custard, made with simple ingredients you likely already have on hand. Simple additions can change the flavor.These are the basic ingredients you'll need to make this homemade custard recipe:Milk: This decadent custard starts with four cups of milk.Butter: A tablespoon of butter lends richness.Vanilla: Vanilla extract enhances the overall flavor of the custard.Eggs: Four eggs ensure a creamy, thick, and velvety texture.Sugar: Sweeten things up with ½ cup of white sugar.Cornstarch: Cornstarch thickens the custard.

This is a Southern traditional drink that my great-grandmother made every Christmas. It is rich, fat-laden, milkshake-thick, and totally delicious!This recipe can be halved, and fat-free evaporated milk can be substituted.

I live in Hongkong so i learn how to cook chinese food also, and this is steam egg which is like pudding , very soft, here i put some salty egg , century egg that also known as preserved egg, and spring onion, it is not easy to make it good texture, i tried many times but always failed :( but i never give up to learn , i try again and again in another day untill i got the good one, so i think this what i have got and i will share how to make it . Hope u all enjoy to learn new things just like what i do :))#mycookbook

Just like the taste my mom used to make at home when I was a child. Memories you can't return to, but can still savor.

Dip to toasted bread or banana fritter! I would love to add some pandan paste to enhance the flavour and colour, though.

Steamed egg is easy to make but difficult to perfect. It will be gelatinous and smooth if done perfectly, whereas an overcooked one will look like the moon surface. My recipe is tested with exact amount of ingredients stated, using a frying pan with lid since I don't have a dedicated steamer.

I am lucky to have a source for farm fresh, organic eggs. Sometimes I find myself with an overabundance of these beauties and custards are a great way to show off their rich flavor, though any eggs will do.

A while ago, I made a cherry tart. Cheese custard really is the best. This time, I changed the pan and topped with a ton of fruit.Even if you don't use vanilla beans, it tastes good. There will be leftover cheese custard. It goes well with bread or cookies. Recipe by ko-ko

Delicious custard cream is essential if you are going to make cream puffs!I add the same amount of heavy cream to this custard cream, and use it when I'm making cream puffs.It will harden when chilled, so don't heat too much. Stop the heat when it has softened a little.Use any kind of liqueur you like.You can easily make custard cream in the microwave, but I think making it in a saucepan gives a smoother and tastier finish. Recipe by MiP

Steamed Egg (Ji Dan Gao Er) is a simple and silky Chinese dish made with eggs, hot water, and seasonings like soy sauce and chili or sesame oil. It’s steamed to create a smooth, custard-like texture, making it a perfect side dish or a quick meal with rice. Light and comforting, it’s easy to prepare and full of flavor! Enjoy!

It's so easy!I wanted to make cream puffs filled with various flavors, so I came up with this!If you strain the mixture, it will make it smoother.The custard cream doesn't keep well, so just make what you need.Also, I don't recommend you store this in the refrigerator. The moisture will come out in the refrigerator and change the texture. Recipe by Chisora

I created this recipe for my husband who likes to eat sweets even when he is on a diet.Mix well in Step 2 until it's no longer floury.In Step 3, strain the mixture through the sieve even though it seems like an extra work. Otherwise, it won't be smooth. Recipe by suzu-ren