Crema Catalana

The Creme Catalana is the Catalan version of the more common French Creme Brulee, though there is some dispute about which came first.

The Crema Catalana is lighter, mixing milk into the cream, and is flavoured with citrus peel and cinnamon. And rather than baked in a bain marie, it's cooked on the top of the stove.

The sugar is burnt using a small round hot iron, and it's served in a Cazuela, a Spanish terra cotta dish.

Goat Milk Flan

Another take on the Creme Caramel, this one was made with goat's milk.
If you don't like goat's milk don't worry, you'd never know.

Served at the bar in the St Francis Hotel in Santa Fe, which you should visit for the excellent cocktails.

Zabaglione - Italian Egg Custard

Zabaglione, also known as zabaione, sabayon, zabajone, or zablaiogne,

A complicated name for a simple recipe, just egg yolks, sugar, and Marsala wine.

We had ours at The Shed in Santa Fe where instead of Marsala they use Cointreau and White Port

Mexican Flan

The ubiquitous Creme Caramel. The Mexican version, served in slices, is firm and creamy because it's made with a can of condensed milk.

This one was in Santa Fe's Plaza Cafe and was topped with crisp toasted coconut.

Chawan Mushi - Savory Japanese Egg Custard

I stumbled across Chawan Mushi at the end of a long sushi binge at Kirala in Berkeley.

Even the Japanese have Egg Custards! It arrives warm, in a little pot with a lid, the custard is firm and topped with lemon zest.

So imagine my horror when the first spoonful contained lumps of pork! When I wrapped my head around this being a savory dish it was quite delicious. Pork, shrimps, mushrooms, ginkgo.

Sangkaya - the National Egg Custard of Thailand

Sangkaya is a delicious rich smooth Egg Custard.

Made from coconut cream, palm sugar, eggs, and a splash of pandanus.

Cook it by steaming in a bamboo dim sum steamer.

Served sliced as street food, or inside a hollowed out kabocha squash.

Lobo Thai Custard Mix Vanilla Flavor

As delicate, silky, and flavourful as one might expect from a just-add-water packet mix.
Nonetheless it is perfectly edible, and ready in half an hour.

We served ours in a decapitated young coconut for extra exoticism.