Steamed Egg Custard Recipes

After all the heavy meals let's have something light and easy to make. This much love Japanese steamed egg custard or Chawanmushi tastes absolutely delicious, flavorful, light and smooth texture when serve warm. Chawanmushi is the perfect comfort food for fall season.

Ingredients for the custard

2 large eggs
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake - optional
a few dash of white pepper

Filling/topping:

4 small shrimps - blanch in boiling water for 1 min
2 crab stick - cut small
4 slices of carrot - blanch in boiling water for 1 min
Some green peas
some spring onions for garnish
Some aluminium foil

1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.
2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside.
3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard.
4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.

Note : You can replace the filling ingredients with fish, asparagus, mushrooms, ginko nuts, etc.