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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Pure 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.
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.
Contributor: Gourmet July 2002
| Ingredients:
1 Cup(s) fresh corn kernels
13/625 Gallon(s) whole milk
1 egg; lightly beaten
87/2000 Ounce(s) salt
1 3/4 pound king crab leg; shell discarded
1/16 Cup(s) butter
1 Tablespoon(s) chives
4 ramekins |
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