• Prep Time: 20 minutes
  • Cook Time: 60 minutes

Number of servings


  • 1 Sunkist® lemon (40ml juice, some lemon zest)
  • 1 Whole egg
  • 3 Egg yolks
  • 70g Sugar
  • 250g Cream
  • 1 tsp Vanilla oil


  1. Peel the lemon, squeeze lemon juice and set aside.
  2. Put the cream into a small pot and heat over low heat until it smokes. Add the cream to the egg mixture, stirring while adding. Sieve the mixture. (Do not boil the cream, let it cool for a while before adding it into the egg liquid, if it is too hot, the egg liquid will be cooked. If vanilla seeds are used instead of vanilla oil, heat vanilla seeds and cream together.)
  3. Put the whole egg, egg yolks and sugar in a large plate and stir well. (Replace sugar with allulose for a low-sugar ketogenic version, it will be less icy.)
  4. Add lemon juice and vanilla oil, stir evenly, put it into a baking tray covered with butter paper.
  5. Pour hot water into the chassis, put it on the baking tray and place it in the oven. Steam it at 120℃ for 60 minutes until the middle part of the stewed egg is also solidified. (Pay attention to the amount of water in the chassis during the process, add hot water in an appropriate amount if needed.)
  6. After the stewed egg is cooled, put it in the freezer for at least 8 hours until it is hardened. Cut into pieces, sprinkle with sugar, and caramelize the surface with a blow torch.



  1. Use orange instead of lemon for a new flavor.
  2. Replace granulated sugar with allulose at a ratio of 1:1 to make a low-sugar ketogenic dessert.
  3. For the low-sugar ketogenic version, sprinkle with inulin to achieve a caramelized crispy surface, and use allulose for a caramelized effect.