Cantonese Steamed Egg Custard vs Eierkuchen (German Pancakes)

Both dishes start from eggs, milk and sugar, yet they arrive at opposite textures. The Cantonese custard lets the eggs and lightly sweetened milk stand on their own, sieved twice and gently steamed into a velvet-smooth set, then finished with a drop of light soy sauce and a touch of sesame oil for savory-sweet notes. Eierkuchen works the same trio into a thin flour batter, fried in butter into golden pancakes with slightly crisp edges, served rolled or folded with an extra dusting of sugar.