Steam Oven Recipe: Chawanmushi (Sakura Bloom Sweet Custard)

 

Steam Oven Recipe: Chawanmushi (Sakura Bloom Sweet Custard)

This sweet Chawanmushi reimagines the traditional Japanese savoury custard into a delicate, floral dessert. "Sakura Bloom" hints at the subtle cherry blossom flavour and the beauty of the dish. It's incredibly light, smooth, and melts in your mouth, offering a gentle sweetness balanced by the unique floral notes.

Taste Profile: The primary sensation is an incredibly smooth, silky texture that glides across the palate. It's subtly sweet, not cloyingly so, with a delicate floral whisper from the sakura components. The optional berry adds a touch of fresh tartness and a burst of colour. It's a sophisticated, comforting, and uniquely refreshing dessert.

Yields: 4 individual servings

Prep time: 20 minutes

Cook time: 15-20 minutes

Ingredients

• For the Custard:
• 2 large eggs (about 100g total without shell)
• 300ml milk (dairy or a rich plant-based milk like oat or almond)
• 40g granulated sugar (adjust to taste)
• 1/4 tsp pure vanilla extract
• Pinch of salt
• 1/2 tsp sakura extract (cherry blossom extract) or 1-2 drops food-grade cherry blossom essence (optional, for authentic flavour)
• A few drops of pink food colouring (optional, for aesthetic)
• For Garnish (Optional but Recommended):
• 4-8 fresh raspberries or blueberries
• 1-2 preserved salted sakura blossoms (rinsed well and gently rehydrated), or a few edible flower petals for presentation.

Equipment:

• 4 heatproof chawanmushi cups with lids, or small ramekins/teacups covered tightly with foil
• Fine-mesh sieve
• Whisk
• Small bowl with a pouring spout
• Steam oven

Instructions & Method

1. Prepare Your Steam Oven & Cups:

* Fill the water reservoir of your steam oven.

* Preheat your steam oven to 90°C (195°F) on the "Steam" function. This lower temperature is key for a silky, rather than rubbery, custard.

* Lightly grease the inside of your chawanmushi cups (or ramekins) with a tiny amount of neutral oil if you wish for easier unmoulding, though often not necessary if serving directly in cups.

2. Prepare the Custard Base:

* In a mixing bowl, gently whisk the eggs until just combined. Do not over-whisk, as you want to avoid too much air.

* In a separate bowl, whisk together the milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.

* If using, add the sakura extract/essence and pink food colouring to the milk mixture and stir well.

* Gradually pour the milk mixture into the whisked eggs, whisking gently to combine.

* Strain for Silky Smoothness: This step is crucial for a perfectly smooth custard. Pour the entire custard mixture through a fine-mesh sieve into another bowl or directly into your bowl with a pouring spout. Skim off any foam from the surface.

3. Assemble and Steam:

* Carefully pour the strained custard mixture into your prepared chawanmushi cups, filling them about 3/4 full.

* If using, gently place 1-2 raspberries or blueberries into each cup. They will sink slightly.

* Cover each chawanmushi cup with its lid, or securely cover individual ramekins with aluminium foil. This prevents condensation from dripping onto the custard and ensures even cooking.

* Place the covered cups into the preheated steam oven.

* Steam for 15-20 minutes. The cooking time can vary slightly depending on the size and material of your cups.

* Doneness Test: The custard is done when it is just set but still has a slight wobble in the centre. Avoid overcooking, which will result in a rubbery texture. You can insert a thin skewer or toothpick into the centre; if it comes out clean or with just a tiny bit of liquid, it's done.

4. Cool and Garnish:

* Once cooked, carefully remove the cups from the steam oven.

* Let the chawanmushi cool slightly at room temperature for about 10-15 minutes.

* For the best texture and flavour, it's delightful served either warm or chilled.

* Before serving, garnish each chawanmushi with a rehydrated preserved sakura blossom or a few edible flower petals.

Tips for Success

• Gentle Whisking: When combining the eggs, and then the milk mixture, whisk gently to avoid incorporating too much air. Excess air bubbles will create an undesirable texture.
• Crucial Straining: Do not skip straining the mixture! This removes any egg chalazae (the white stringy bits) and ensures a completely smooth, uniform texture, which is the hallmark of good chawanmushi.
• Low and Slow Steam: The 90°C (195°F) temperature in a steam oven is ideal. It creates a gentle, consistent heat that cooks the custard evenly without creating air pockets or a rubbery texture.²
• Covering is Key: Always cover your chawanmushi cups. This prevents water droplets from the steam from falling onto the custard, which can cause dimples or a watery surface, and helps maintain even temperature.
• Don't Overcook: Overcooked chawanmushi will have a rubbery texture and may develop unsightly holes. A slight wobble in the centre is perfect as it will continue to set slightly as it cools.
• Sakura Extract vs. Essence: Sakura extract is generally more subtle and natural in flavour. Essence can be stronger, so use sparingly and taste as you go. If you can't find either, a tiny hint of almond extract can provide a complementary note, but it won't be the same.
• Serving Temperature: While excellent warm, chilling it allows the flavours to meld further and provides a refreshing dessert experience, especially in warmer weather.
• Experiment with Fruit: While raspberries and blueberries work well, you could try thinly sliced peaches, mandarin orange segments, or even a few diced mango pieces for different flavour profiles. Add them after the first 5 minutes of steaming to ensure they don't sink entirely.