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.

Chinese Egg Custard Tarts

Chinese Egg Custard Tarts or dan tat.

A classic egg custard filling in a puff pastry-like crust. The crust is traditionally made with lard, making it light and crisp, and wonderful contrast to the creamy rich custard.

Only 80c each from Delicious Food Company in Oakland's Chinatown. Yum!

Egg Custards Of The World

All the peoples of the world have their own egg custard. Let's eat them.