We enjoyed our custards alfresco along with a fresh baked buttered baguette and Marlborough Sauvignon Blanc from New Zealand. This made for an enchanting light and elegant summer weekend brunch.
We’ve fallen in love with steamed savory custard. So much so, that we ate 3 different versions within 48 hours. This one is the Crab & Shiitake rendition. Our recipes were adapted from one we read in Martha Steward Living.
Coconut milk is infused with lemongrass and ginger: The coconut milk is brought to a simmer, chopped lemongrass and ginger are added. Removed from heat and let stand for one hour, then strained.
Lightly beaten egg yolks are combined with the cooled lemongrass ginger laced coconut milk, seasoned with salt and pepper.
The custard is poured into ramekins. Crabmeat, then shiitake slices and chives are added to the custard. The crab sinks to the bottom while the vegetables float, which makes for a lovely presentation.
The custard is cooked in a bamboo steamer until set, about 25 – 30 minutes for these 8 oz. ramekins. Steaming the custard is essential to create the delicate ethereal consistency.