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Savoury steamed custards
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Creamy chicken, mushroom, and prawn custard - a savory twist on a classic treat!
Ingredients:
  • 2 small (250g total) chicken breast fillets, trimmed
  • 21.00 gm soy sauce
  • 1 tsp sake
  • 4 green prawns
  • 50g enoki mushrooms, trimmed
  • 4 eggs
  • 318.75 gm fish stock
  • 20.00 ml mirin
  • watercress sprigs, to garnish
Instructions:
  • Dice chicken into bite-sized 2cm cubes. Transfer to a bowl and generously coat with soy sauce and sake. Mix until chicken is fully marinated. Cover and chill in the fridge for 15 minutes.
  • Preheat the oven to 190°C. Peel the shells off the prawns, keeping the heads and tails on. Use a bamboo skewer to devein them. Place the prawns in a heatproof bowl and pour boiling water over them. Let them sit for 30 seconds, then drain and pat them dry with paper towels.
  • Spoon chicken mixture evenly into 4 1/2-cup ceramic ramekins. Arrange prawns and mushrooms on top.
  • In a jug, delicately mix together eggs, stock, and mirin using a fork until well combined (avoid creating froth or bubbles). Divide the custard into ramekins and cover tightly with foil. Arrange the ramekins in a baking dish and carefully pour enough boiling water into the dish to reach three-quarters of the way up the sides of the ramekins.
  • Bake for 25 to 30 minutes until the custards are set, then serve immediately garnished with fresh watercress.

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