Love of Steamed Savory Custard – Part II
Please refer to the previous post for the basic recipe. This time we tweaked it and came up with something that pleasantly surprised us. We used half of the coconut milk in the original recipe and substituted light cream. We also added a teaspoon of Thai Green Curry paste to the milk infusion.
So here is my lovely bamboo steamer which is the optimal vessel for steaming this custard as it absorbs excess moisture and prevents condensation from dripping on the food. It sits atop my new toy: A Viking Portable Electric Induction Cooker (I will definitely post more on this baby later).
Shrimp were cooked in olive oil with salt and pepper until just slightly underdone. Cooled and sliced into thirds horizontally. The lemongrass/ginger/green curry custard was ladled into the cups. Several shrimp slices were added, then cilantro, chives, and razor-thin sliced Serrano pepper. Since the shrimp sinks to the bottom, we held back a slice of shrimp per cup, then added it 5 minutes before the end of cooking so there would be a shrimp on top too.
The ramekins worked great yesterday but aren’t these cute dishes, lid and all? We picked them up at Mitsuwa that morning. Steam without the lid, it is just for presentation purposes. Oh, and we enjoyed this alfresco as well…lovin’ summertime!
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Congratulations on your new toy. I can’t wait to hear about the Electric Induction Cooker. Is it really as fast as it’s supposed to be?
They look so beautiful, Lori Lynn! You have such a knack for making anything on a table look gorgeous! Hope all is well with you.
xox
This looks amazing! My husband is going to love it when I make this for him. You have some great recipes, I’m adding you to my favorites list.
dera lori
the ingenuity and creativity you added simply bowled me over !
Green curry seems to win over any curry doubters. I’m liking this savory custard journey alot…please continue!