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
• 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

1. Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
2. Puree milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids.
3. Whisk in egg and salt and divide custard among ramekins.
4. 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.
5. Remove ramekins from steamer with tongs and cool custards slightly.
6. Coarsely chop 1/4 cup crabmeat and reserve remainder for another use.
7. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes.
8. Stir in chives.
9. Serve custards topped with crab.

fresh corn kernels, milk, egg, salt, king crab, unsalted butter, fresh chives, ceramic

Taken from www.epicurious.com/recipes/food/views/steamed-corn-custards-with-crab-106736 (may not work)