Steamed Egg Custard

2018-01-23

Photos

Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard Steamed Egg Custard

Recipe

Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature. Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients. Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.) Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients. Top warm custards with crab mixture.

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Nutritional Info

This information is per serving.

  • Protein

    11
  • Fat Total

    6
  • Calories

    3388
  • Sodium

    1976