Steamed Corn Custards With Crab

Image of Steamed Corn Custards With Crab, Gourmet Magazine
Login to Save

Ingredients

For custard

  • 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

For crab topping

  • 1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh chives

Description

The Classic Japanese Egg Custard—chawan Mushi—is Reinvented With Creamy Corn And Crab.

Gourmet Magazine Favicon Gourmet Magazine
View Full Recipe

Back to top