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Chinese Eggs Egg Tart

Chinese Egg Custard

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Chinese Egg Custard

Miriam | Sep 18, 2004 11:17 PM

I had dinner tonight at Yummy Noodles in NYC on the Bowery...for dessert I had the egg custard, which arrived in a plastic half-pint deli container and was out of this world: snow white, with a consistency more like gelled cream than egg custard--lighter and silkier, less eggy, than creme brulee or flan, no trace of gelatin that I could detect. It tasted milky, with a very slight egg taste, and just a bit of ginger (scalded with the milk or cream?). Really, it was sublime. Anyone have a recipe?

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