Miso Umami Boost Chinese Steamed Egg Custard with Char Siu

Method

1. In a bowl, whisk eggs, milk, water, salt, and sugar until smooth.
2. Mix miso paste and mirin into egg mixture.
3. Strain mixture into a heatproof container and cover with parchment paper.
4. Steam over boiling water for 15-20 minutes until set.
5. Mix cornstarch with 2 tbsp water and stir into custard before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.