Steamed Egg Custard with Blue Crab and Flowering Chives Recipe

Steamed Egg Custard with Blue Crab and Flowering Chives Recipe

  • 3 large dried Chinese black mushrooms
  • 2 1/3 cups water
  • 1 (4-inch) piece kombu (dried kelp)
  • 2 tablespoons bonito flakes
  • 6 large eggs
  • 1/4 cup heavy 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 teaspoon sugar
  • 1/2 teaspoon Asian sesame oil
  • 18 flowering Chinese chives, tough bottoms discarded
  • 1/2 pound jumbo lump crabmeat, picked over
  • 1/2 teaspoon Asian sesame oil
  • 1/4 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons Shaoxing wine
  • 1 tablespoon dry Oloroso Sherry
  • Pinch of white pepper
  • Equipment: 8 (4- to 5-ounce) bowls or ramekins
  1. 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.
  2. Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
  3. Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
  4. 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.
  5. Top warm custards with crab mixture.
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