Steamed Egg Custard With Blue Crab And Flowering Chives
- 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
- 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.
- 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.)
- 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.
- Top warm custards with crab mixture.
dried chinese black mushrooms, water, bonito flakes, eggs, heavy cream, shaoxing wine, oloroso, soy sauce, kosher salt, sugar, asian sesame oil, flowering chinese chives, lump crabmeat, asian sesame oil, sugar, kosher salt, shaoxing wine, oloroso, white pepper, ramekins
Taken from www.epicurious.com/recipes/food/views/steamed-egg-custard-with-blue-crab-and-flowering-chives-350210 (may not work)