- 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
- 1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
- Special equipment: 4 (2-oz) ceramic or glass ramekin
- 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.
- 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.