Steamed Corn Custards with Crab

1. 1

   Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

2. 2

   Puree milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids.

3. 3

   Whisk in egg and salt and divide custard among ramekins.

4. 4

   Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes.

5. 5

   Remove ramekins from steamer with tongs and cool custards slightly.

6. 6

   Coarsely chop 1/4 cup crabmeat and reserve remainder for another use.

7. 7

   Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes.

8. 8

   Stir in chives.

9. 9

   Serve custards topped with crab.

* Per serving · 4 servings · Values may vary.

No additional tips available.