FOOD NEWS
11 Egg-Based Desserts From Around
The World
BY SOPHIE NAU
Japanese Purin
One of Japan's most popular desserts is purin, meaning pudding in Japanese. It can be baked or steamed and is a favorite for fans of flan.
Japanese purin includes a caramel base that is poured into the bottom of the pans. Most recipes call for whole eggs and an extra yolk to get a mouthfeel similar to crème brûlée.
Italy's Budino
Italian budino is a rich custard often flavored with coffee, caramel, or dark chocolate. It's notably thick thanks to the addition of cornstarch and egg yolks.
Budinos are often served with a cookie crust or crumble, and topped with homemade caramel or ever-so-lightly-sweetened whipped cream.
France's Sabayon
Sabayon is traditionally made with just egg yolks, sugar, and a fortified wine like Marsala, though it can also be made with white or sparkling wine.
Whisk the three ingredients over a bain marie until it reaches a consistency similar to creme anglaise. Sabayon could be served as a festive dessert akin
to egg nog.
Peru's Suspiro De Limeña
Suspiro de Limeña is a caramel Peruvian dessert consisting of a custard of condensed and evaporated milk, egg yolks, and topped with fluffy meringue.
Cook both milks until they caramelize and make a custard by tempering the egg yolks. The leftover egg whites are whipped up into a meringue along with a sweet wine.
Portuguese Pastel De Nata
Pastel de nata are egg tarts with a crispy, slightly salty pastry shell filled with a creamy, egg-yolk-based filling with lemon and cinnamon undertones.
One essential element is to sweeten them with a simple syrup, pouring it into the egg mix to stabilize the custard while ensuring a near-gooey filling.