Monday, March 15, 2010

Steamed Egg Custard (Dun Dan)

I was watching this movie and in the movie they eat this steamed egg custard and it looks so good. So I had to make my own to try. I do like it and it's good hot or chilled. It is just like the silken tofu, so smooth and soft. This was very easy to make and eating it was even faster. This is the Chinese version of steamed egg custard. Dun means steam, dan means egg.


3 eggs
340 ml water
60 gm rock sugar
5 slices of ginger
1 tsp custard powder (optional)


1. Boil the rock sugar and ginger in water. Strain out the ginger small particles and leave to cool for 5-10 minutes.
2. Using a fork and slightly stir the eggs together.
3. Stir the custard powder into the syrup and then pour into the eggs. Stir and strain.
4. Heat a pot of water.
5. Pour the egg mixture into 4 small bowls or cups. Remove any bubbles. Cover the bowls with aluminum foil or plastic film. Do not let the foil touch the liquid.
6. Steam for 20 minutes.
7. Serve hot or chilled in the refrigerator.

***Adding the custard powder gives a darker nicer yellow.


MaryMoh said...

This looks very creamy and delicious. I would love this for my breakfast.

Little Corner of Mine said...

So smooth and soft! I like.

ch3rri said...

I think the tip to get it nice and smooth is also because of covering the bowls when steaming.