STEAMED LEMON CUSTARD WITH RASPBERRIES
Steps:
- In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
- Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
- Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
- VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.
LITTLE STEAMED GINGER PUDDINGS WITH COCONUT CUSTARD
Steps:
- Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
- Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
- In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.
STEAMED CORN CUSTARDS WITH CRAB
Categories Shellfish Vegetable Appetizer Steam Crab Corn Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- Purée 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. 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.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD
This custard, a mix of French and Chinese techniques and tastes, comes from the New York pastry chef Daniel Skurnick. Because Mr. Skurnick is responsible for the desserts at the French restaurant Le Coucou and the pan-Asian restaurant Buddakan, this kind of blending comes easily to him. Here, he uses just five ingredients to make a dessert that is packed with the flavor of ginger and has the quintessential jiggle and litheness of custard. It reminds me most of an oven-baked French crème caramel, but it's steamed, the way many Asian desserts are. If you have a bamboo steamer that fits over a wok, this is the time to use it - its flat bottom is perfect for this job. If all you have is a steamer insert, don't despair - just make the dessert in two batches. Once chilled, the custards are lovely plain, but for a bit more polish, pour over a few spoonfuls of spiced caramel syrup.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches.
- Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.
- Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine.
- In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.
- Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center.
- Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.
- Serve cold, with or without the spiced caramel syrup poured over.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 42 milligrams, Sugar 8 grams
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