Steamed Egg Custard with Blue Crab and Flowering Chives

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

Ingredients

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

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

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