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Thursday, March 7, 2013,12:42 AM by
D.Sumithra

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JAPANESE EGG CUSTARD

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
1 hour

Preparation Method :

  • Make the sauce by putting all the sauce ingredients in a saucepan, bringing to a boil, and cooling to room temperature.
  • Beat the eggs in a bowl. Beat in the stock and sea salt.
  • Line a 1 ½ pint / 850 ml or 3 ¾ cup, 2-inch (5 cm) deep, round baking tin with aluminium foil. Pour in the egg mixture. Cover with more foil. Place the tin in a large steamer.
  • Lower the steamer over a pan of boiling water. Cover and steam over moderate heat 4 minutes.
  • Turn heat to simmer. Slightly open the steamer lid, and continue cooking for 20 minutes or until the eggs are set.
  • Run a knife around the edge of the custard. Cut the custard into 4 pieces.
  • Dip the bottom of the tin into ice-cold water. Place a flat plate on top of the tin and turn out the custard.
  • Wrap each piece of custard in cling fil"1 (plastic wrap) and put them in the refrigerator to chill for 30 minutes.
  • Strain the sauce, and divide it among four dishes. Put the pieces of custard on a serving plate and scatter the lime rind over the top. Serve the sauce separately.

INGREDIENTS

  • 6 eggs
  • 450 ml kombu stock
  • Pinch of sea salt
  • Grated rind of 1 lime

Sauce:

  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons sake or dry sherry
  • 150 ml kombu stock
  • 3 tablespoons flaked, dried bonito or kombu that has been torn into tiny pieces

5 comments for “Japanese Egg Custard”

  • Posted Tuesday, February 14, 2023 at 4:14:44 AM

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