Description
Lava Custard Mooncakes are a decadent and traditional treat featuring a soft, tender mooncake skin encasing a rich custard filling with a molten salted egg yolk lava center. This recipe spans over three days to ensure a perfectly balanced texture and flavor, with steamed salted egg yolks blended into creamy lava and custard fillings, wrapped in a buttery, custard-flavored dough, then baked to golden perfection. Ideal for festive celebrations or indulgent dessert moments, these mooncakes offer a delightful contrast of creamy, sweet, and savory notes with a warm, flowing custard core.
Ingredients
Scale
Lava Filling
- 3 salted egg yolks (steamed)
- 50 g heavy whipping cream
- 20 g salted butter
- 20 g granulated sugar
- 10 g evaporated milk
- 10 g milk powder
Custard Filling
- 2 salted egg yolks (steamed)
- 1 egg
- 75 g evaporated milk
- 40 g milk
- 40 g granulated sugar
- 30 g milk powder
- 25 g custard powder
- 25 g salted butter
- 12 g condensed milk
- 12 g cake flour
Mooncake Skin
- 70 g salted butter
- 35 g confectioners’ sugar
- 12 g egg yolk
- 13 g evaporated milk
- 130 g cake flour
- 12 g custard powder
Egg Wash
- 1 egg yolk
- 1 tbsp water
Instructions
- Preparation Timeline: The recipe is divided into 3 days: Day 1 for preparing lava and custard fillings, Day 2 for making the skin and assembling the mooncakes, and Day 3 for baking.
- Prepare Salted Egg Yolks: Separate 5 salted duck egg yolks from whites, rinse under running water, and place them on a heat-proof plate. Spray with a small amount of Shaoxing wine or other alcohol to eliminate fishiness. Steam on medium heat for 8-9 minutes until cooked.
- Make Lava Filling: Blend 3 steamed salted egg yolks with heavy whipping cream, salted butter, granulated sugar, evaporated milk, and milk powder until smooth using an immersion blender. Transfer mixture to a non-stick pan, heat on low just to warm and dissolve sugar without boiling. Pour into a cling-wrapped freezer-safe container and freeze for 2-3 hours until firm. Portion into 15 equal pieces (~9-10 g), shape into balls, and store frozen in an airtight container for at least 4 hours or overnight.
- Make Custard Filling: Blend 2 steamed salted egg yolks with egg, evaporated milk, milk, granulated sugar, milk powder, custard powder, salted butter, condensed milk, and cake flour until smooth. Cook over low heat in a non-stick pan, stirring constantly until thickened into a dough, avoiding overcooking. Cover with cling wrap while hot to prevent drying, cool completely, then refrigerate until use.
- Prepare Mooncake Skin: In a medium bowl, cream salted butter and sifted confectioners’ sugar until combined. Add egg yolk and evaporated milk, mixing well. Sift in cake flour and custard powder, mix until incorporated. Wrap dough in cling wrap and rest in refrigerator for 1 hour.
- Assemble Mooncakes: Remove custard filling from fridge, divide into 15 equal pieces (~21-22 g), shape into balls. Make a deep indentation in each ball and place a frozen lava ball inside, sealing and reshaping quickly. Freeze the filled custard balls again. Similarly, divide skin dough into 15 balls (~18-19 g). Flatten each dough ball, wrap it around the filling, seal, and roll smooth. Lightly flour a 50 g mooncake mold and dust mooncake balls with flour. Press dough balls into mold firmly, then release onto a tray. Place on a freezer-safe container or baking sheet covered with cling wrap to prevent freezer burn. Freeze for at least 4 hours or overnight.
- Bake Mooncakes: Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper. Remove frozen mooncakes, spray lightly with water to prevent cracking. Bake for 5 minutes, remove and cool on pan for 10 minutes. Mix egg yolk and water to make egg wash. Thinly brush the top of each mooncake. Return to oven and bake for 8-10 minutes until golden brown, ensuring not to overbake to avoid cracks.
- Serving: For best molten lava effect, serve mooncakes warm. Reheat in oven or microwave to remelt the filling if necessary.
Notes
- The recipe spans over three days to achieve the perfect texture and flavor.
- Work quickly when shaping the filling to prevent the lava from melting.
- Only take out 3 lava balls at a time when assembling to keep them firm.
- Brush egg wash thinly to avoid obscuring mooncake patterns.
- Consume mooncakes warm for optimal molten lava custard experience.
- Mooncakes can be reheated in the oven or microwave to restore runny lava filling.
- Prep Time: 1 hour 30 minutes (including chilling and preparation across days)
- Cook Time: 50 minutes (steaming, frying custard, baking)
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Keywords: lava custard mooncakes, salted egg yolk mooncakes, traditional Chinese mooncakes, custard mooncakes, molten lava filling
