Serves 4


  • Egg, 3
  • Rock sugar, 60 grams (melted in a pot of boiling hot water)
  • Milk, 250ml
  • Water, 50ml


  • Sieve, 1
  • Steaming Bowls, 3
  • Cling wrap
  • Steaming Rack, 1


  1. In a bowl, whisk eggs together.
  2. In a separate bowl, add sugar syrup and cold fresh milk, and mix well. Add whisked eggs into this mixture.
  3. When well mixed, strain the mixture and then pour the strained mixture into small bowls and cover them with cling wrap.
  4. In a 3.0L Thermos® Shuttle Chef® inner pot, place in the steaming rack and add water till the height of the rack. Place the steaming bowls on the rack, bring the water to a boil and simmer for 5 minutes.
  5. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 4 hours for vacuum insulation steaming.

Silky Egg Pudding in Shuttle Chef



  • This recipe is based on using the Thermos® 3.0L TCRA-3000 Shuttle Chef®. You may use the same recipe for steaming in the Shuttle Chef® with at least 3.0L capacity.
  • The steaming rack and small bowls have to fit well into the Shuttle Chef® inner pot when the lid is closed.


Photos and recipe courtesy of Thermos Singapore team.