Indulgent Baked Custard with Tapioca

This Baked Custard with Tapioca is a creamy delight, marrying tradition with a twist and capturing the essence of Hong Kong's dessert culture.

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Prep Time 15

Cook Time 25

Cooling Time 15

Total Time 55

Servings: 4 ramekins

Course: Dessert

Cuisine: Hong Kong

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Custard

1 cup Tapioca Pearls Rinse after cooking.
½ cup Custard Powder Cornstarch can be used as a substitute.
2 cups Whole Milk Split for two cooking stages.
3 large Eggs For richness and structure.
1 cup Evaporated Milk Use extra whole milk as a substitute.
½ cup Sugar Adjust according to sweetness preference.
2 tablespoons Unsalted Butter For rich, creamy texture.

For the Filling

1 tablespoon Lotus Paste Can substitute with red bean paste or chestnut spread.

Equipment

Mixing Bowl
Saucepan
baking pan
Ramekins

Method

Custard Preparation

Prepare Tapioca Pearls: Boil water in a pot, add tapioca pearls, and cook for about 10 minutes. Let sit covered for 15 minutes, then drain and rinse.
Make Custard: Preheat oven to 400°F. Whisk custard powder with half of the milk and eggs. In saucepan, simmer remaining milk, evaporated milk, sugar, and butter until dissolved. Gradually whisk in custard mixture until thickened.

Assembly and Baking

Assemble Ramekins: Fill ramekins halfway with custard, add a tablespoon of lotus paste, then top with more custard. Place into a baking pan with hot water.
Bake: Bake in the oven for 20 minutes, then broil for 3-5 minutes until tops are slightly puffed.

Nutrition

Serving: 1ramekinCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 300mgIron: 0.5mg

Notes

Enjoy with sprinkled toasted coconut for added flavor.

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