I have recently discovered that I have to stop any sort of frying or deep frying in my house until I can find a way to get rid of the nasty smoke that ensues. Hence I am turning to other cooking methods, and one of them is steaming. I have already attempted and succeeded in making mushipan using silicone cups as Bronwyn described in this thread. It's a great hit with my daughter! I am planning on trying chawanmushi pretty soon, and I was wondering if it will work with silicone cups as well. I've read that the mixture is a bit runny and I'm worried that the silicone cups won't be able to hold it well. I don't really have the proper ramekins to use for traditional steamed egg custards. What do you guys think?