Steamed Egg Custard, Two Ways

Egg Custard-2

Here’s a quick followup to my crab recipe.

Traditionally, Crab with Shaoxing wine is steamed with egg whites as a kind of filler. With the addition of noodles, egg whites aren’t necessary; also, I wanted the broth to be completely clear because hey, consommé is a beautiful thing.

As a nod to the traditional recipe, though– and while your steamer is still set up– you might as well make steamed egg custard for dessert. It’s a perfect match to the crab, and besides, desserts don’t get much easier than this.

I’m giving you two recipes: One sweet, if you’re in the mood for dessert; one savory, if the crab didn’t quite fill you up.

The sweet version– Steamed Egg Milk Custard with Ginger and Okinawa Black Sugar— tastes like creme brûlée with half the sugar. Which to my palate, is a good thing. If you’ve never tried Okinawa black sugar, you’re in for a treat. It’s slightly mineralic and grassy, almost a bit salty, and never becomes too sweet, even when eaten straight.

I used a black sugar that already included ginger (see photo), but if that’s unavailable, you can easily press out the juice from fresh ginger and boil it with some black sugar.

The savory version is even easier, flavored with just salt, soy sauce, and scallions. It would also be a perfectly healthy breakfast.

Egg Custard-5

Egg Custard Vignette

 

Egg Custard Savory BrightSmooth

RECIPES:

Sweet custard:

In a bowl, mix two eggs with whole milk (3:2 egg/milk ratio).

Dissolve 1 oz. Okinawa black sugar & ginger with 1 oz. water to make a syrup.

Add 1/2 oz. syrup to eggs and milk.

Steam for 12 minutes or until wobbly. It will firm up once it cools slightly.

Top with more syrup and black sugar.

Savory custard:

In a bowl, mix two eggs with water (3:2 egg/water ratio). Add a pinch of salt.

Steam for 12 minutes or until wobbly. It will firm up once it cools slightly.

Top with a splash of soy sauce and chopped scallions.

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