Steamed Corn Custards with Crab

Name: Steamed Corn Custards with Crab
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh corn kernels (from 2 ears) or thawed frozen; 340 grams king crab leg, thawed if frozen and shell discarded; 1 large egg, lightly beaten; 1 Tbsp chopped fresh chives; 0 teaspoons Rounded salt; 1 Tbsp unsalted butter; 79 milliliters whole milk

One serving contains 104 calories, 7g of protein, and 5g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 40 minutes. A mixture of corn kernels or, milk, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Cook corn in a 1-quart saucepan of boiling salted wateruntil very tender, 3 to 5 minutes, and drain in a sieve.

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Corn

Equipment you will use

Sauce Pan

Sieve

Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids.

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Corn

Milk

Equipment you will use

Blender

Sieve

Bowl

Whisk in egg and salt and divide custard among ramekins.

Ingredients you will need

Custard

Salt

Egg

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Ramekin

Whisk

Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes.

Ingredients you will need

Custard

Water

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Knife

Remove ramekins from steamer with tongs and cool custards slightly.

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Ramekin

Tongs

Coarsely chop 1/4 cup crabmeat and reserve remainder for another use.

Ingredients you will need

Crabmeat

Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.

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Butter

Chives

Crab

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Frying Pan

Serve custards topped with crab.

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Crab

· Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

Ingredients you will need

Custard

Wrap