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