Egg custards with hazelnuts, trout roe and lemon balm

AT A GLANCE

  • Serves 6 people

  • 50 gm hazelnuts
  • 150 ml beaten egg (about 3 eggs)
  • 375 ml dashi stock (see note)
  • 50 gm freshly picked cooked spanner crab meat
  • 50 gm trout roe
  • 24 small lemon balm leaves (see note)
01   Preheat oven to 200C. Spread hazelnuts on an oven tray, roast until golden (4-5 minutes), rub with a tea towel to remove skins, halve nuts and set aside.
02   Mix egg and dashi in a bowl. Divide crab meat equally among six 125ml ovenproof cups. Divide half the hazelnuts among cups, pour over egg mixture, then cover each tightly with plastic wrap. Steam in a large steamer over a saucepan of simmering water on medium heat until just set (10-15 minutes).
03   Top custards with remaining hazelnuts, trout roe and lemon balm leaves, serve warm.

Note Instant dashi is available from Japanese grocers; follow packet directions to make the stock. Lemon balm is available from select greengrocers.

Topics:

MODERN ASIAN, DRINK SUGGESTION, CHEFS' RECIPES, SEAFOOD, APPETISER, HAZELNUTS, SPRING, EGGS, CRAB, TROUT

Recipe:

DAVID CHANG, MOMOFUKU

Photography:

BEN DEARNLEY , WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

BLANC DE BLANCS CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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