2000s Recipes + Menus
Steamed Corn Custards with Crab
Serves4
- Active time:20 min
- Start to finish:40 min
July 2002
The classic Japanese egg custard—chawan mushi—is reinvented with creamy corn and crab. Keep an eye on the time while steaming; the custard is delicate and can easily overcook.
For custard
- 1 cup fresh corn kernels (from 2 ears) or thawed frozen
- 1/3 cup whole milk
- 1 large egg, lightly beaten
- Rounded 1/4 teaspoon salt
For crab topping
- 1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
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Special equipment:
4 (2-oz) ceramic or glass ramekin
Make custard:
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Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
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Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
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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. Remove ramekins from steamer with tongs and cool custards slightly.
Make crab topping while custards cool:
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Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
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Serve custards topped with crab.
Cooks’ note: Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.
- Keywords
- gina marie miraglia eriquez,
- eggs,
- corn,
- seafood,
- summer
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