Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Steam Custard with Milk
Ingredients
Directions
Prepare
Pour some water into the wok and bring to a boil.
Pour 250 mL of milk into a bowl.
Weigh 50 g of sugar, pour it into the milk, and stir.
Break 2 eggs into another bowl.
Make the custard
Ensure the eggs are fresh, then pour them into the milk mixture and stir well.
Pour the mixture into two bowls and place them into the wok.
Steam and serve
Steam for 15 minutes, then serve.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Their proteins set as they heat, giving the custard its structure.
- Milk
- Supplies liquid and fat for a smooth, soft, creamy texture.
- Sugar
- Adds sweetness and softens the set custard slightly.
The step that matters
Keep the steam gentle. Egg proteins set as they heat, so if the water boils too hard, the custard can puff, crack, or turn grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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