STEAMED CORN CUSTARDS WITH CRAB

Steamed Corn Custards with Crab image

Yield Makes 4 servings

Number Of Ingredients 11

For custard
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
For crab topping
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

Steps:

Make custard:
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.
Make crab topping while custards cool:
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.