Steamed Corn Custards with Crab

Steamed Corn Custards with Crab
Photo by Sang An


  • 1 tablespoon fresh chives
  • 4 2-oz ceramic or glass ramekin
  • 1/3 cup whole milk
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 cup fresh corn kernels
  • 1 large egg
  • + 1 more ingredients
    • 1 3/4-lb king crab leg

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...

View full recipe at Epicurious


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