Steamed Egg Custard with Blue Crab and Flowering Chives

Ingredients for Steamed Egg Custard with Blue Crab and Flowering Chives

• 3 large dried Chinese black mushrooms

• 550ml water

• 1 (4-inch) piece kombu (dried kelp)

• 2 tablespoons bonito flakes

• 6 large eggs

• 60ml double 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 teaspoons sugar

• 1/2 teaspoons Asian sesame oil

• 18 flowering Chinese chives, tough bottoms discarded

• 230g jumbo lump crabmeat, picked over

• 1/2 teaspoons Asian sesame oil

• 1/4 teaspoons sugar

• 3/4 teaspoons kosher salt

• 1 1/2 teaspoons Shaoxing wine

• 1 tablespoon dry Oloroso Sherry

• Pinch of white pepper

• Equipment: 8 (4- to 140g ) bowls or ramekins

How to make Steamed Egg Custard with Blue Crab and Flowering Chives

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.

Beat eggs and 350ml cooled dashi in a medium bowl, then whisk in remaining custard ingredients.

Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in centre, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)

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.

Top warm custards with crab mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.