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Steamed Egg Custard with Blue Crab and Flowering Chives

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Steamed Egg Custard with Blue Crab and Flowering Chives

Steamed Egg Custard with Blue Crab and Flowering Chives

amanda

Equipment

  • - Chef Knife

  • - Mixing Bowl (3 Qt)

  • - Stainless Steel Saucepan (3-quart)

  • - Silicone Spatula

  • - Measuring Cups and Spoons Set

  • - Whisk (Stainless Steel)

  • - Silicone Crab Cracker

  • - Mandoline Slicer for chives

  • - Cookie Sheet / Parchment-Paper Lined Baking Tray

  • - Airtight Container (2 Quart)

Ingredients

  • 3 large dried Chinese black mushrooms

  • 2 1/3 cups water

  • 1 (4-inch) piece kombu (dried kelp)

  • 2 tablespoons bonito flakes

  • 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

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
3

Instruction 3

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.)
4

Instruction 4

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.
5

Instruction 5

Top warm custards with crab mixture.
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