Sweetened Milk with Egg Rainbow
This is a traditional Chinese sweet soup, served after dinner as dessert.
- Prep Time:
- 7 min
- Cook Time:
- 5 min
- 9 1/2 tbsp ( 142.5 mL ) Half and half cream
- 2 Egg yolks
- 1 tsp ( 5 mL ) Sugar
Stir egg yolks in a small mixing bowl. Set aside for later.
Heat cream in a pot over low heat for 1 minute, then add the sugar and heat for another minute. Do not bring to a boil.
Remove pot from heat, and slowly pour one-third of heated cream into the mixing bowl containing egg yolks.
Pour the cream and egg yolks back into the pot, and continue stirring for another minute.
Tip: For a thicker consistency, heat for a longer time