Steamed Vegetable Custard Recipe
Ingredients
| Frozen peas | 8 , thawed | |
| 1 medium size carrot, thinly sliced | ||
| 1/2 cup thinly sliced mushrooms | ||
| 2 cups Root Vegetable Stock 6 eggs | ||
| Soy sauce | 2 Teaspoon | |
| 1 teaspoon each sherry and sugar | ||
| Salt | 1/4 Teaspoon | |
| Sesame oil or salad oil | ||
| 2 or 3 leaves spinach, shredded, or 12 small watercress sprigs | ||
| 6 thin slices fresh ginger or 3 paper thin lemon slices, halved | ||
Directions
Bring 3 inches of water to a boil in a 2 quart pan over high heat; add edible pod peas and cook just until water again comes to a boil.
With a slotted spoon, remove peas; cut crosswise into 1/4 inch wide strips. (If using fresh or frozen shelled peas, no precooking is necessary.)
Add carrot to cooking liquid and bring to a boil; continue boiling until tender crisp.
Remove with a slotted spoon; discard cooking liquid.
In a small bowl, combine sliced pea pods, carrot, and mushrooms; set aside.
In pan, bring Root Vegetable Stock to steaming over high heat; remove from heat.
In a large bowl, beat eggs with soy, sherry, sugar, and salt until blended.
Slowly pour in stock, beating.
Oil six 8 ounce cups.
Distribute vegetable mixture and spinach evenly among cups; pour in egg mixture and stir gently with a fork.
Place a slice of ginger in center of each.
Cover loosely with wax paper or foil and place on a rack over 1/2 inch of hot water in an electric frying pan with domed lid or in a covered roasting pan.
Bring water to a boil over high heat, then adjust heat to keep it boiling gently.
Cover pan and cook until custards are just softly set .
To test doneness, insert a metal spoon about 1/2 inch into center of custard; if set, custard will break and a little clear liquid may flow into the depression.
Serve hot.
With a slotted spoon, remove peas; cut crosswise into 1/4 inch wide strips. (If using fresh or frozen shelled peas, no precooking is necessary.)
Add carrot to cooking liquid and bring to a boil; continue boiling until tender crisp.
Remove with a slotted spoon; discard cooking liquid.
In a small bowl, combine sliced pea pods, carrot, and mushrooms; set aside.
In pan, bring Root Vegetable Stock to steaming over high heat; remove from heat.
In a large bowl, beat eggs with soy, sherry, sugar, and salt until blended.
Slowly pour in stock, beating.
Oil six 8 ounce cups.
Distribute vegetable mixture and spinach evenly among cups; pour in egg mixture and stir gently with a fork.
Place a slice of ginger in center of each.
Cover loosely with wax paper or foil and place on a rack over 1/2 inch of hot water in an electric frying pan with domed lid or in a covered roasting pan.
Bring water to a boil over high heat, then adjust heat to keep it boiling gently.
Cover pan and cook until custards are just softly set .
To test doneness, insert a metal spoon about 1/2 inch into center of custard; if set, custard will break and a little clear liquid may flow into the depression.
Serve hot.
Chef
