STEAMED EGG CUSTARD w/BLUE CRAB

By BobD

Ingredients

• 8 SERVINGS
• 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, touogh bottoms discarded
• 1/2 lb 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-oz) bowls or ramekins

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

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:

Blanche chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooling. Pat chives dry.

Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.

Top warm custards with crab mixture.

COOKS NOTE: Dashi can be made 1 day ahead and chilled.