Monday, October 13, 2008

Steamed Egg Custard

After all the heavy meals let's have something light and easy to make. This much love Japanese steamed egg custard or Chawanmushi tastes absolutely delicious, flavorful, light and smooth texture when serve warm. Chawanmushi is the perfect comfort food for fall season.

Ingredients for the custard

2 large eggs
1 1/4 cups of low sodium chicken stock
1 tbsp light soy sauce
1 tbsp sake - optional
a few dash of white pepper


4 small shrimps - blanch in boiling water for 1 min
2 crab stick - cut small
4 slices of carrot - blanch in boiling water for 1 min
Some green peas
some spring onions for garnish
Some aluminium foil

1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.
2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside.
3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard.
4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.

Note : You can replace the filling ingredients with fish, asparagus, mushrooms, ginko nuts, etc.


Fitness Foodie said...

very unique, to me anyways. The colors of the seafood with the custard are great.

Nazarina A said...

Your are exactly right, it is light, bright and did you set a plate for me?

Anonymous said...

so yummy, looking.......and your recipe seemed easy enough for me to handle. thanks for sharing.

tigerfish said...

At least you showed us the ingredients before you poured in the egg mixture. I would not know there is such a plump shrimp inside! :p
Looks like the shrimp was too fat and heavy and never got to stay afloat.

pearly said...

gert dear :
Chawanmushi mmmmmm is real yummy also is light and good to have it during lunch time !
May I join you too ? :P

Food For Tots said...

Oh, this is my family's all-time favourite. Your steamed egg looks so smooth and colourful. Yummy!

Aiyah Nonya said...

Love egg custards be it Chinese or Japanese kind.
Thanks for sharing this.

ICook4Fun said...

Parker, they usually serve this egg custard at Japanese restaurant.

Nazarina, do come over and we can have this together :)

Skinnymum, hope you will try this out. It's healthy :)

Tigerfish, ha ha you are right. The shrimp was just too fat to float :)

Pearly, come on over and we can have this together :)

Food For Tots, thank you :)

Nonya, you are most welcome.

Family First said...

Thanks for another great recipe! You are such a creative cook .. making each cook & bake so inviting!

Beachlover said...

look like tofu fah,mello and soft! i think the last time I had Chawanmushi was in KL Japanese restaurant.I remember my sifu- chef did make this dish ,I like this very much!.

Zesty Cook said...

This looks so fresh and yummy - I love it!

Yatie_T said...

it looks beautiful and how can you resist something like that? ;-)

ICook4Fun said...

Family First, thanks for you kind words. I am still in learning stage :)

Lesley, I too like this dish a lot. I can eat a few cups at one go :)

Zesty Cook, thanks for stopping by.

Yatie, thank you :)

Christelle said...

It does seem easy and healthy, I've never come across this dish ever before... I ought to give it a try!....

Big Boys Oven said...

one word to decribe..... LOVELY!

Little Corner of Mine said...

Love the color and the smooth texture, I need to try this again!

Nate @ House of Annie said...

Very nice. I like the little knot you put in the green onion.

I don't really like krab/surimi though, but mushrooms sounds like it would go nicely.

ICook4Fun said...

Christelle, you should try this out :)

BBO, :)

LCOM, hope you like this.

Nate & Annie, I don't really like surimi either but I had a few left from my sushi so I just put it in.

Elin Chia said...

I can never get this right. Either over steamed or under cooked. I need to try this out soon and hope I will be able to do it.
Looks simple but at times can't get that smooth texture :( Yours is prefect :)))) Color and texture!

Jun said...

Gert, m not a fan of this but i made this a few times already since my doter mmg giler2 mkn ni..hehe. dh lama x buat..rasa2 my doter ade request aritu..iskk, nnti boleh try ur version ni plak..

ICook4Fun said...

Elin, to make this perfect you have to cover the top and steam it at a very low heat.

Jun, I suke makan ni. Macam makan tau foo fah :)

Elin Chia said...

Thanks Gert for the tips:)

Anonymous said...

My families and friends all love steamed egg custard, just I have to make a change on ingredients from time to time so they won't get bored and complain, lol ! I used to make it with crab sticks and shrimps as well and next time I will add green peas and carrots as you did, it makes the color much nicer. My another simple version is with corn kernels and minced pork

ICook4Fun said...

Chupman, great idea to add corn kernels and minced pork :)