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Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream

Celebrate japanese cuisine with this savory dish showcasing dried soybeans, water, and eggs. Dried soybeans takes center stage with supporting flavors that complement perfectly. Make extra - everyone will want seconds of this delicious dish.

Total Time
1h 35min
Servings
6
Difficulty
Hard

Time Breakdown

Prep:50min
Cook:45min
Cuisine:
Japanese
Meal Type:
Dessert

Ingredients (6 servings)

  • 5.36 ozdried soybeans, soaked overnight
  • 1.69 pintswater, filtered
    for soy milk
  • 4 largeeggs
  • 2.86 ozsugar
  • 25 gcornstarch
  • 1 tspvanilla extract
  • 1.69 cupsheavy cream
  • 6.78 fl ozwhole milk
  • 1.07 ozfermented black beans, rinsed and minced
    douchi
  • 6 largeegg yolks
  • 4.29 ozbrown sugar
  • 2 gsea salt, fine

Instructions

  1. 1

    Blend soaked soybeans with water until smooth. Strain through cheesecloth, pressing solids. Heat to 85°C, cool to room temperature for fresh soy milk.

    20min
  2. 2

    For ice cream base, heat cream, milk, and minced black beans to 75°C. Steep 30 minutes, strain. Whisk yolks with brown sugar until pale.

    15min
  3. 3

    Temper hot cream mixture into yolk mixture, return to pan. Cook stirring constantly until 82°C and coats spoon. Strain, add salt, chill completely.

    8min
  4. 4

    Whisk eggs and sugar until ribbony. Heat 300ml soy milk to 70°C, temper into eggs. Add cornstarch dissolved in remaining cold soy milk and vanilla.

    10min
  5. 5

    Pour custard into lined 6-inch cake pan. Steam in bamboo steamer over gentle simmer for 35-40 minutes until set and knife comes out clean.

    40min
  6. 6

    Churn ice cream base in machine according to manufacturer's instructions. Serve warm custard cake slices with scoops of black bean ice cream.

    25min

Frequently Asked Questions

Everything you need to know about making Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream

How long does it take to make Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream?

This Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream recipe takes approximately 95 minutes total, with 50 minutes of prep time and 45 minutes of cooking time.

How many servings does this Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream recipe make?

This recipe serves 6 people. You can easily scale the ingredients up or down to serve more or fewer people.

Is this Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream recipe challenging to make?

This Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream recipe is rated as hard difficulty and may require advanced cooking techniques or special equipment. It's best suited for experienced home cooks.

What makes this Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream authentic japanese?

This Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream recipe uses traditional japanese ingredients and cooking methods to deliver authentic flavors that represent the essence of japanese cuisine.

Can I make Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream ahead of time?

Yes, Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream can be prepared ahead of time. You can prep ingredients in advance or make the full recipe and store it in the refrigerator for 2-3 days. Reheat gently before serving.

How should I store leftover Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream?

Store leftover Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions for up to 3 months. Always reheat thoroughly before serving.

Can I substitute ingredients in this Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream recipe?

Yes, many ingredients in Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream can be substituted based on dietary preferences or what you have on hand. Common substitutions work well, but may slightly alter the final taste and texture.

What kitchen equipment do I need to make Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream?

To make Steamed Soy Milk Custard Cake with Fermented Black Bean Ice Cream, you'll need basic kitchen equipment like mixing bowls, measuring cups, and standard cookware. No special equipment is required unless specified in the recipe instructions.

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