Steamed Egg Custard
- Yield
- 6 Servings
Ingredients
- 5 eggs
- 1 tsp sugar
- 1 Tbl sherry
- 1.5 cups water OR clam juice (preferred; leftover juice from steaming clams) OR chicken broth
Instructions
- 1
Beat eggs REALLY well in a shallow heatproof bowl. Mix other ingredients into eggs. (Alternatively, you can divide mixture into 6 small bowls / custard cups for individual servings.)
- 2
(Optional) To add steamer clams, scrub clams clean. Microwave until they open a tiny bit, then add clams to egg mixture.
- 3
Steam for 10-15 minutes. Surface should be smooth and mixture should be JUST set.
- 4
Top with scallion greens.
Notes
When we made it it was slightly overcooked but still tasty.
Comments (1)
This was super easy! I substituted shaoxing wine for sherry (1tbs). I only used 3/4tsp of sugar and I used Hondashi instead of water. I was only making for two people so I used 4 eggs and 1 cup of the Hondasi. This made two full Chawanmushi bowls and 3/4 full Bonne Maman jar.