With the days of summer now behind us, we can now delve into the more savory and hearty foods that warm our soul the most. Today’s recipe comes from Gina Marie Miraglia Eriquez and feaured a reinvention of the classic Japanese egg custard—chawan mushi—with creamy corn and crab.
Steamed Corn Custards with Crab.↓
• 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
On the Clock.↓
Active Time: 20 mins ↔ Finish Time: 40 min
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. Keep an eye on the time while steaming; the custard is delicate and can easily overcook. 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.
COOKS’ NOTE: Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.
The Divvy Up.↓
Makes 4 servings.
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