Pudding & Dessert
Beancurd Egg Pudding with Coffee Caramel, Silky and Jiggly Taipei Street-Stall Style
Prep
15 min
Cook
20 min
Servings
4
Level
Medium
This Taiwanese-style egg pudding has an incredibly silky texture that jiggles playfully when you scoop it, paired with a bittersweet coffee caramel sauce that perfectly balances the richness of the milk. Inspired by Taipei street food stalls, this dessert is simple to make yet turns out as elegant as a restaurant-quality pudding. Perfect served chilled as a relaxed treat after a hearty meal.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 Chicken eggs
- 300 ml Full cream liquid milk
- 2 tbsp Sweetened condensed milk (white)
- 2 tbsp Granulated sugar (for the batter)
- 80 grams Granulated sugar (for the caramel)
- 3 tbsp Water (for the caramel)
- 50 ml Strong brewed instant black coffee
- 1/4 tsp Salt
- 1/4 tsp Vanilla powder
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👩🍳 Instructions
- 1 Make the coffee caramel first: put the granulated sugar and water into a small saucepan, cook over medium heat without stirring until the sugar melts and turns a golden-brown color.
- 2 Once the caramel turns a deep brown, pour in the strong black coffee little by little (be careful, as it will bubble up), stir quickly until well combined and slightly thickened. Remove from heat and set aside to cool slightly.
- 3 Pour the coffee caramel sauce into the bottom of each heatproof cup or small bowl, spreading it into a thin layer.
- 4 Beat the eggs lightly with a fork, just enough to combine—don't whisk until foamy.
- 5 Heat the liquid milk together with the granulated sugar and vanilla over low heat, stirring until the sugar dissolves; do not let it boil. Remove from heat and let cool until lukewarm.
- 6 Slowly pour the warm milk into the beaten eggs a little at a time, stirring gently and continuously so the eggs don't cook suddenly. Add the sweetened condensed milk and stir until well combined.
- 7 Strain the egg-milk mixture through a fine sieve twice to make sure the texture is completely smooth and free of bubbles.
- 8 Slowly pour the pudding batter over the caramel in each cup, then cover the surface of the cups with aluminum foil so condensation doesn't drip onto the pudding.
- 9 Steam over low heat for 15-18 minutes. Leave a small gap in the steamer lid so condensation doesn't drip down and create holes in the pudding.
- 10 Check for doneness by inserting a toothpick; if it comes out clean, the pudding is done. Remove and let cool at room temperature, then refrigerate for at least 2 hours before serving chilled.
💡 Tips
• Using low heat while steaming is the key—high heat will make the pudding porous and take away its smooth texture.
• Straining the batter twice is a must for a silky-smooth result with no air bubbles.
• Use really strong black coffee so the bitterness nicely balances out the sweetness of the caramel.
• This pudding tastes best served cold straight from the fridge, so don't skip the chilling time.
📊 Nutrition Facts / serving
195
Calories (kcal)
6 g
Protein
8 g
Fat
24 g
Carbs
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