Gluten Free
Savoury Egg Custard
30 mins, plus 3-4 hours in the fridge
Easy
6 Servings
This is a simple wonderfully light dish inspired by savoury custards we have tried in Japan. It uses a blend of coconut milk and our aromatic nage to create some great bone-building functionality.
Brilliant Bases Used In This Recipe
Aromatic Nage
About This Recipe
This is a simple wonderfully light dish inspired by savoury custards we have tried in Japan. It uses a blend of coconut milk, our Brilliant Base aromatic nage and eggs to set the custard and there's some great functionality in it too.
There's protein from the eggs and lots of vitamin D too. Vitamin D is a fat soluble vitamin that is ordinarily made by sunlight. There's not a lot in food but eggs tend to be a good source.
Vitamin D, responsible for a whole host of functions including immune function but you also you need it to help calcium build bones, so it teams well with the calcium that's present in the coconut milk.
The nage is, of course, full of anti-inflammatory spices, so refer back to the video for that (link below).
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Ingredients
350g/12oz Brilliant Base aromatic nage
4 medium free-range eggs
200g/7oz coconut milk
160g/6oz smoked salmon
4tsp spring onions
2tsp fresh coriander
1tsp chillies
5 black sesame seeds
Nutrition Per Serving
Calories
150
Fats
8G
Carbs
9G
Protein
11G
Method
Using a stick blender, bring the nage and coconut milk together until homogenised and smooth
Add the eggs and give it another short blast with the blender to ensure the eggs are distributed – don’t blend for too long as we don’t want to add too much air
Once amalgamated, pass through a sieve, to remove any solids
Pour into the six ramekins, filling them around three quarters of the way up
Steam in bamboo steamer or bain marie* for around 20 minutes or until set
Remove from the steamer allow to cool in the fridge for 4-5hours to set
Dress with the additional ingredients as per the video* to create a bain marie, get a tray big enough to hold all six ramekins. Set them in the tray and fill around half way with water, ensuring none goes in the ramekins. Place in the middle of a medium-hot oven (around 160C/310F) and then follow the method as above.
