Vermicular | Milk Tea Custard

Milk Tea Custard

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
24 min
Cooking Steps

[MED] 3 min
[MED] 2 min
[LOW] 9 min
REST 10 min


1 large egg
2 large egg yolks
1 ⅔ cups (400 ml) milk
⅓ cup (60 g) granulated sugar
1 teaspoon (4 g) tea leaves

Small heat-resistant containers/bowls

  1. Add milk and tea leaves into a saucepan and warm over low heat until just simmering, then remove from heat. Set aside for 5 minutes, then strain through a sieve into another bowl. Add sugar while milk is still warm and stir well.

  2. In a separate bowl, whisk together egg and egg yolk. Gently pour egg mixture into milk from Step 1. Stir and strain mixture through a sieve into another bowl.

  3. Pour mixture into four small heat-resistant containers. Remove any surface bubbles with a paper towel, then cover each container with plastic wrap.

  4. Pour 100 ml water into the pot, lay a sheet of parchment paper, cover, and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, place containers into the pot. Cover and steam over [MED] heat for 2 minutes, then reduce to [LOW] heat and steam for an additional 9 minutes.

  5. Turn off heat and let the custards steam over residual heat for 10 minutes.

  6. Remove containers from the pot, let cool, and refrigerate. Serve once chilled.

  • Covering each container with plastic wrap prevents any water from dripping into the custard while steaming.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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