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.
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!
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 which can be found here.
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.