Steamed Egg Custard With Blue Crab And Flowering Ch

Name: Steamed Egg Custard With Blue Crab And Flowering Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large dried Chinese black mushrooms; 2 1/3 cups water; 1 (4-inch) piece kombu (dried kelp); 2 tablespoons bonito flakes; 6 large eggs; 1/4 cup heavy cream; 1 1/2 teaspoons Shaoxing wine; 1 1/2 teaspoons dry Oloroso Sherry; 1 1/2 teaspoons soy sauce; 1 teaspoon kosher salt; 1/4 teaspoon sugar; 1/2 teaspoon Asian sesame oil; 18 flowering Chinese chives, tough bottoms discarded; 1/2 pound jumbo lump crabmeat, picked over; 1/2 teaspoon Asian sesame oil; 1/4 teaspoon sugar; 3/4 teaspoon kosher salt; 1 1/2 teaspoons Shaoxing wine; 1 tablespoon dry Oloroso Sherry; Pinch of white pepper; Equipment: 8 (4- to 5-ounce) bowls or ramekins

Servings: persons

3 large dried Chinese black mushrooms
2 1/3 cups water
1 (4-inch) piece kombu (dried kelp)
2 tablespoons bonito flakes
6 large eggs
1/4 cup heavy cream
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons dry Oloroso Sherry
1 1/2 teaspoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 teaspoon Asian sesame oil
18 flowering Chinese chives, tough bottoms discarded
1/2 pound jumbo lump crabmeat, picked over
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 teaspoons Shaoxing wine
1 tablespoon dry Oloroso Sherry
Pinch of white pepper
Equipment: 8 (4- to 5-ounce) bowls or ramekins

1
Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
2
Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
3
Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
4
Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
5
Top warm custards with crab mixture.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 large dried Chinese black mushrooms, 2 1/3 cups water, 1 (4-inch) piece kombu (dried kelp), 2 tablespoons bonito flakes, and more.

Yes, Steamed Egg Custard With Blue Crab And Flowering Chives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Egg Custard With Blue Crab And Flowering Chives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions