There’s Chinese Egg Custard that really simple to make. I use my chopsticks to whip the eggs about, adding some water. Then put the mixture into a bowl, and put it on a rack in your steamer. Delicious! Don’t know about freezing or drying though.
I make mine with about 4c of coconut milk, 1&1/2c of sugar (adjust for taste), corn starch (amount depending on number of eggs I add) and 4-6 eggs (I use both white and yolk, resulting custard is fluffier with both). Cook at medium heat (no higher!), whisking constantly, until mixture starts to get really thick and tries to bubble/boil. Remove from heat and whisk for a couple more minutes so it doesn’t stick to the bottom and add 1tsp of vanilla.
Alternate versions include adding 1/2 cup (adjust for taste) cocoa and 1/2c more sugar for a chocolate version. When made with coconut milk the custard tastes like Mounds bars.
Adding brown instead of white sugar will make a caramel version.
This is a weekend morning treat for kids. If making the chocolate version you can add an egg or two more w/o the mixture tasting too eggy.
This also freezes nicely in our donvier for frozen custard in the summer.