Best Steamed Egg Custard Recipes

Steamed Egg Custard image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

1/4 pound medium raw shrimp, shelled, deveined and diced
2 tablespoons chopped Virginia ham
1/2 teaspoon salt
1/4 teaspoon white pepper
4 eggs, lightly beaten
1 1/4 cups water
1 tablespoon chopped green onion
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot pepper sauce

Steps:

In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.
Spoon dressing on top and serve.

Steamed Egg Custard with Blue Crab and Flowering Chives image

Provided by Andrea Reusing

Yield Makes 8 (first course) servings

Number Of Ingredients 24

For dashi:
3 large dried Chinese black mushrooms
2 1/3 cups water
1 (4-inch) piece kombu (dried kelp)
2 tablespoons bonito flakes
For custard:
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
For crab topping:
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

Steps:

Make dashi:
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.
Make custard:
Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
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.)
Prepare crab topping while custard steams:
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.
Top warm custards with crab mixture.

STEAMED EGG CUSTARD image

Number Of Ingredients 13

Ingredients for the custard
2 large eggs
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake - optional
a few dash of white pepper
Filling/topping:
4 small shrimps - blanch in boiling water for 1 min
2 crab stick - cut small
4 slices of carrot - blanch in boiling water for 1 min
Some green peas
some spring onions for garnish
Some aluminium foil

Steps:

1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat. 2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside. 3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard. 4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.