Steamed Corn Custards with Crab |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve custards topped with crab.
6. Cooks' note: · Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.
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