Pearl’s Steamed Egg Custard


Preparation info
  • Serves


    as a substantial dish .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

For one birthday lunch, my great comrade-in-chopsticks, Barbara Kafka, took me to a fancy New York City Chinese restaurant. There, amidst the high-tech furnishings and the thoroughly un-Chinese hush and fashionable gloom, we were served a splendid small meal. The highlight was this steamed egg custard, brought to the table in one large bowl—the old Chinese sort that resembles a cloud in shape, with an interior glaze of deep turquoise blue and a soupcon of soy on top to dramatize the golden