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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Hi Francesca – thank you, the flavors here are gorgeous indeed.
Hi Lore – Welcome! I’m with you on savory side!
Ooooh, savoury rocks, definitely! I’d love this custard
This recipe seems to be gorgeous, and very tasty, you have always god odea to share, thanks.
FA – Well, not really! I have some more research to do however. When you come to cook next month, we’ll experiment.
Haha Peter – a custard journey! Bon voyage!
Hi Anamika – thank you for such nice compliments.
Hi Julie Ann – Welcome! I am off to visit you!
Hey Maryann – thanks and I hope you are enjoying your respite.