Steamed Vegetable Custard
|Chinese edible pods/1/4 cup fresh / frozen shelled peas, thawed||8|
|Carrot||1 Medium, thinly sliced|
|Thinly sliced mushrooms||1⁄2 Cup (8 tbs)|
|Root vegetable stock||2 Cup (32 tbs)|
|Soy sauce||2 Teaspoon|
|Sesame oil/Salad oil||1 Tablespoon|
|Spinach leaves/12 small watercress sprigs||3 , shredded|
|Thin ginger slices/3 paper thin lemon slices||6 , halved|
Bring 3 inches of water to a boil in a 2 quart pan over high heat; add edible pod peas and cook just until water again comes to a boil.
With a slotted spoon, remove peas; cut crosswise into 1/4 inch wide strips. (If using fresh or frozen shelled peas, no precooking is necessary.)
Add carrot to cooking liquid and bring to a boil; continue boiling until tender crisp.
Remove with a slotted spoon; discard cooking liquid.
In a small bowl, combine sliced pea pods, carrot, and mushrooms; set aside.
In pan, bring Root Vegetable Stock to steaming over high heat; remove from heat.
In a large bowl, beat eggs with soy, sherry, sugar, and salt until blended.
Slowly pour in stock, beating.
Oil six 8 ounce cups.
Distribute vegetable mixture and spinach evenly among cups; pour in egg mixture and stir gently with a fork.
Place a slice of ginger in center of each.
Cover loosely with wax paper or foil and place on a rack over 1/2 inch of hot water in an electric frying pan with domed lid or in a covered roasting pan.
Bring water to a boil over high heat, then adjust heat to keep it boiling gently.
Cover pan and cook until custards are just softly set .
To test doneness, insert a metal spoon about 1/2 inch into center of custard; if set, custard will break and a little clear liquid may flow into the depression.