Bubble tea egg pudding is a soft custard of eggs, milk and sugar, steamed until just set and spooned into milk tea as a topping.
Prep: 10 min · Cook: 20 min · Total: 30 min · Makes: 4 portions (topping for 4 drinks)
Ingredients
- 2 eggs
- 250ml whole milk
- 30g sugar
- 1/2 tsp vanilla
Method
- Warm the milk and sugar until the sugar dissolves (do not boil).
- Whisk the eggs gently, then slowly whisk in the warm milk and vanilla.
- Strain into small cups and cover with foil.
- Steam on low for 15–20 minutes or bake in a water bath at 150°C for 25 minutes, until it wobbles.
- Chill at least 2 hours.
Troubleshooting
- Bubbles or holes: heat too high — steam on low.
- Watery: under-cooked; add 5 minutes.
- Eggy taste: strain well and add vanilla.
Variations
- Caramel pudding: pour 1 tbsp caramel in the cup first.
- Matcha pudding: whisk 1 tsp matcha into the milk.
- Egg-free: use the coconut jelly recipe instead.
Storage
Keeps 2 days covered in the fridge.
Making it for a café or event? See bubble tea supplies or our one-day training course.
People also ask
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