Steamed Savory Custard Recipe - Cooking Index
Steamed Savory Custard Recipe - Cooking Index
Smooth and velvety, this cloudlike custard studded with crabmeat and green onion is good for brunch, lunch, or supper. It's a very popular dish in Japanese cuisine as well as Chinese homestyle cooking. With this steaming technique, you cook it in less than 20 minutes -- one half the time it takes for oven baking.
Type: Eggs, Fish, Shellfish| 4 | Eggs - lightly beaten | |
| 1 | Green onion, including top - thinly sliced | |
| 1 teaspoon | 5ml | Sesame oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| 1 1/2 cups | 355ml | Chicken broth |
| 1/2 cup | 31g / 1.1oz | Cooked flaked crabmeat |
| = (or small cooked shrimp, or diced | ||
| Cooked ham) |
Combine the eggs, green onions, sesame oil, salt, and pepper in a bowl. Stir in the broth until evenly blended, then stir in the crabmeat.
Place a steaming rack in a wok and add water to just below the level of the rack. Bring it to a boil and reduce heat so that water simmers gently. Divided the egg mixture among four individual custard cups. Carefully set the cups on the rack, cover, and steam until a knife inserted in the center of the custard comes out clean, 18 to 20 minutes.
This recipe yields 4 servings.
Tip: Keep the water at a gentle simmer so the eggs will stay creamy. If you use frozen crabmeat or shrimp, pat it very dry between towels before combining it with the eggs. Any excess water will spoil the creamy texture of the custard.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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