Steamed Egg Custard with Blue Crab and Flowering Chives

Steamed Egg Custard with Blue Crab and Flowering Chives
Photo by John Kernick

Ingredients

  • ½ teaspoon Asian (toasted) sesame oil
  • 8 (4- to 5-ounce) bowls or ramekins
  • ¼ cup heavy cream
  • 6 large eggs
  • ½ teaspoon Asian (toasted) sesame oil
  • ½ pound jumbo lump crabmeat
  • Pinch of white pepper
  • + 14 more ingredients
    • 1 ½ teaspoons soy sauce
    • 1 ½ teaspoons Shaoxing wine
    • ¼ teaspoon sugar
    • 1 ½ teaspoons dry Oloroso Sherry
    • 1 teaspoon kosher salt
    • 1 tablespoon dry Oloroso Sherry
    • 2 1/3 cups water
    • ¼ teaspoon sugar
    • ¾ teaspoon kosher salt
    • 3 large dried Chinese black mushrooms
    • 2 tablespoons bonito flakes
    • 1 ½ teaspoons Shaoxing wine
    • 18 flowering Chinese chives
    • 1 (4-inch) piece kombu (dried kelp)

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...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network