I begg your pardon, but did you want the “eggs benedictted to sweets” or the “eggs, sugary side up”?…
Eggs, eggs, and more eggs! In my silliness, I accidentally bought a carton of eggs when I already had a practically full one. What do you do when you have too many eggs AND a perpetual sweet tooth AND a carton of milk that’s about to expire? Why, you make chinese egg pudding (燉蛋) of course! It’s pronounced dun daan-“dun” meaning stewed or steamed and “daan” meaning egg.
This is a simple and relatively healthy dessert popular in China. It’s similar to flan or creme brulee except it’s a lot easier and quicker to make. It has the consistency of flan but is less dense and even softer. What’s most interesting about this is the cooking method. No oven, no problem! This is cooked by steam! (I will also later upload a recipe for a steamed cake, maybe in a few weeks.)
2 tbsp granulated sugar
1 cup of milk
Prep time: 2 minutes
Cook time: 15 minutes
Equipment: steaming rack, tongs (or something to remove bowl from steaming pot), sieve, foil, pot, 3 bowls, fork
- Put the steaming rack into the pot. Pour about 3 cups of water inside and boil.
- Microwave milk for 1 minute. Mix in sugar.
- Beat the egg in separate bowl. Add in milk mixture. Mix well.
- Pour mix through sieve into another bowl to get the bubbles and foam out.
- Cover bowl with foil and steam for 15 minutes.
- Remove bowl from pot with tongs. Let it cool down a bit before eating. Another option is to refrigerate it and eat it cold.
The smooth top and the less gelatinous layers below.
Another picture of what it looks like on the inside.