FRESH CORN CUSTARDS w/CRAB

By BobD

Ingredients

• 4 SERVINGS
• 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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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.

Puree 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.