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Steamed Egg Custard With Bean Curd

The.french.connection's picture
Ingredients
  Eggs 6 , lightly beaten
  Fresh tofu 1 Pound, drained under a weight for 20-30 minutes and cut into 2-inch squares
  Fresh sea scallops 12
  Salt To Taste
  Sake 2 Tablespoon
  Mushrooms 6 , stems trimmed
  Dashi stock/Chicken stock 1 1⁄2 Quart
  Mitsuba/Fresh spinach / watercress 2 Ounce, coarsely chopped
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) In the bottoms of 6 individual buttered casseroles, arrange the tofu.
3) Use some salt to season the scallops. If preferred, a sprinkling of sake can also be used.
4) On top of the tofu, arrange the scallops, mushrooms and yuri segments.
5) Heat the stock till it is lukewarm and add it to the eggs very gradually, mixing well.
6) Strain this custard mixture and carefully pour it into the prepared casseroles.
7) In a baking pan, put the casseroles and pour boiling water into the pan till it comes halfway up the casseroles-€™ sides.
8) Bake in preheated oven for about 15 minutes.
9) To the casseroles, add the greens, pushing them down into the custard very gently.
10) Put the casseroles back in the oven and continue to bake till the preparation is set. This usually takes about 20 minutes of baking.

SERVING
11) Serve the preparation hot after unmolding onto individual plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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