![]() As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine having many outside influences. The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by the European custard tarts. Egg tarts are often served at dim sum restaurants, Chinese bakeries and cha chaan tengs (Hong Kong-style cafes). The dish consists of an outer pastry crust filled with egg custard. Cooking time should remain the same for 8-quart size but will take longer to pressurize.The egg tart ( traditional Chinese: 蛋撻 simplified Chinese: 蛋挞 Cantonese Yale: daahn tāat pinyin: dàntǎ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. *Recipe is written for 6-quart Instant Pot. I later modified it to use instant pot to steam the chawanmushi using the steamer feature. Original recipe is adapted from Everyday Harumi cookbook by Harumi Kurihara. The ankake sauce really makes the dish even tastier. This chawanmushi recipe is a keeper forever and ever. The high heat will cause the egg custard to boil and then creating bubbles and an uneven surface Low heat will ensure that the egg custard cooks smoothly. The purpose of wrapping each cup or ramekin with the plastic wrap before steaming is to prevent the moisture from dripping down on the custard, which will create an unsmooth texture This is a must or you will not have a silky smooth texture The egg: dashi ratio I use here is about 1: 2.25 (1 cup of the egg to 2.25 cups of dashi stock), which I think it’s perfect without being too soft or too solid The ratio of the amount of egg to dashi is important in creating a silky smooth texture. TIPS ON HOW TO ENSURE A SILKY SMOOTH CHANWANMUSHI It adds sweetness and silkiness to sauces and dressings. Mirin is a sweet transparent liquid with a low alcohol content. Both are widely available at Asian grocery store or any store that carries ethnic food. SPECIAL INGREDIENTS USED IN THIS INSTANT POT CHAWANMUSHI RECIPEĭashi can be easily prepared with kombu seaweed and katsuobushi. The chawanmushi is then drizzled with ankake sauce. People will add things like udon noodles, vegetables like carrots, mushrooms, etc, protein like shrimp, crab meat, chicken, etc to chawanmushi. The stuff you can add in there though, that’s my favorite. Chawanmushi is made with eggs, dashi stock, soy sauce, salt and mirin. The egg mixture is literally steamed in tea cups or like in my case, ramekins. I have now adapted the recipe to steam the chawanmushi in instant pot using the steamer feature.Ĭhawan means tea cup and mushi means steam in Japanese. This is how she describes it “It’s so smoootthhh and jiggly”. ![]() ![]() Needless to say, I have been making it often since then. My mom made chawanmushi for her to try and she immediately got hooked to this very day. My obsession with chawanmushi started many years ago when my daughter (my first child) was probably around 1 year old. ![]() ![]() Silky Smooth Instant Pot Chawanmushi (Japanese Steamed Egg Custard) ![]()
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