Steamed Egg Custard with Blue Crab and Flowering Chives

Name: Steamed Egg Custard with Blue Crab and Flowering Chives
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps bonito flakes; 18 flowering Chinese chives, tough bottoms discarded; 6 larges eggs; 59 milliliters heavy cream; 4 inches kombu (dried kelp); 1 teaspoons kosher salt; 227 grams lump crabmeat, picked over; 3 larges dried Chinese black mushrooms; 1 teaspoons Asian sesame oil; 2 teaspoons Shaoxing wine; 1 Tbsp dry Oloroso Sherry; 2 teaspoons soy sauce; 0 teaspoons sugar; 552 milliliters water; 1 pinch Pinch of white pepper

This recipe serves 8. Watching your figure? This gluten free and pescatarian recipe has 106 calories, 10g of protein, and 6g of fat per serving. If you have kombu, soy sauce, eggs, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Simmer mushrooms in water in a small saucepan5 minutes, then let steep off heat 10 minutes.

Ingredients you will need

Mushrooms

Water

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.

Ingredients you will need

Bonito Flakes

Stock

Kombu

Equipment you will use

Sieve

Bowl

Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.

Ingredients you will need

Custard

Dashi

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Water

Equipment you will use

Bowl

Aluminum Foil