I have very fond memories of this dessert. It was first introduce by my late grandma and for someone who has a sweet-tooth, this is THE dessert. I will always feel very happy whenever I know that she have prepare the dessert and chill in the fridge when I get back from school.
Steamed Egg or most commonly call “Dun Dan”, is found in Hong Kong dessert store. It’s not a complicating dessert, what makes up this is simply sugar, water, egg and milk. After she left us, we have not been able to replicate this. I have been wanting to find the recipe to it but after trying a few, they taste pretty diluted which isn’t what I want. I gave it another try today, measuring the proportion so I could tweak and YES! it is what I want! I remember my grandma did not add in milk in her version so it has a more solidfy texture and not as fine. For this, I added some milk so the texture is silky smooth and does not have an eggy taste. Despite straining the mixture, I did not achieve a smooth top for the custard, probably it’s the steaming?
This remain my favourite dessert till now and whenever I have this, I will always think of her.
You need :
110ml sugar water
To do :
1. Boil water and rock sugar together, sweetness to your own liking and set aside to cool completely before using.
2. Whisk egg well, make sure no egg white strains.
3. Mix egg together with sugar water and milk together.
4. Strain mixture before pouring into remekins for steaming.
5. Steam at high for 20 mins.
6. Chill in fridge.