Best 5 Steamed Corn Custards With Crab Recipes

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Indulge in a culinary journey with our exquisite Steamed Corn Custards with Crab, where delicate flavors and textures harmonize to create a symphony of taste. This classic dish, originating from the Chaozhou region of China, showcases the vibrant flavors of fresh crab meat enveloped in a silky smooth custard, all enveloped in a fragrant corn husk. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with Garlic and Vinegar, where crisp cucumbers are tossed in a zesty dressing, and a delectable Steamed Eggplant with Garlic Sauce, featuring tender eggplant slices smothered in a savory garlic sauce. Prepare to tantalize your taste buds and embark on a culinary adventure with this trio of exceptional dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
  • Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
  • Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
  • Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
  • Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
  • Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g

STEAMED EGG CUSTARD WITH BLUE CRAB AND FLOWERING CHIVES



Steamed Egg Custard with Blue Crab and Flowering Chives image

Provided by Andrea Reusing

Categories     Egg     Mushroom     Steam     Quick & Easy     Dinner     Crab     Sherry     Soy Sauce     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 8 (first course) servings

Number Of Ingredients 24

For dashi:
3 large dried Chinese black mushrooms
2 1/3 cups water
1 (4-inch) piece kombu (dried kelp)
2 tablespoons bonito flakes
For custard:
6 large eggs
1/4 cup heavy cream
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons dry Oloroso Sherry
1 1/2 teaspoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 teaspoon Asian sesame oil
For crab topping:
18 flowering Chinese chives, tough bottoms discarded
1/2 pound jumbo lump crabmeat, picked over
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 teaspoons Shaoxing wine
1 tablespoon dry Oloroso Sherry
Pinch of white pepper
Equipment: 8 (4- to 5-ounce) bowls or ramekins

Steps:

  • Make dashi:
  • Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
  • Make custard:
  • Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
  • Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
  • Prepare crab topping while custard steams:
  • Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
  • Top warm custards with crab mixture.

CREAMY CORN CUSTARD



Creamy Corn Custard image

I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon light brown sugar
2 medium ears sweet corn, husks removed
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup whole milk
16 fresh blackberries
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon turbinado (washed raw) sugar
Fresh mint leaves

Steps:

  • Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

CORN AND CRAB PUDDING



Corn and Crab Pudding image

This delicious side dish has a taste of the Southwest from a poblano chili.

Provided by Christine

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
½ cup shallots, minced
¼ cup fresh poblano chile pepper, seeded and chopped
12 ounces frozen corn kernels, thawed
1 ¾ cups half-and-half cream
6 eggs
3 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
1 ½ cups cooked crabmeat
4 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
  • In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
  • In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
  • Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 16.4 g, Cholesterol 188.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 667.6 mg, Sugar 2.8 g

STEAMED CRABMEAT AND COCONUT MILK CUSTARDS



Steamed Crabmeat and Coconut Milk Custards image

Steaming is essential for gently heating the egg base of these Thai-inspired savory custards, which are laced with lemongrass and ginger. Serve them as first courses or light main courses with sliced toasted baguette.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 9

2 2/3 cups canned unsweetened coconut milk
3 lemongrass stalks, bottom 8 inches only, crushed and coarsely chopped
2 tablespoon plus 2 teaspoons coarsely chopped peeled fresh ginger
1 cup loosely packed cilantro leaves and stems, plus leaves for sprinkling
6 large egg yolks, lightly beaten
3/4 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
1/4 pound lump crabmeat, picked over and patted dry with paper towel
Crisp toasts or crackers, for serving

Steps:

  • Bring coconut milk, lemongrass, ginger, and cilantro to a simmer in a small saucepan over medium-high heat. Remove from heat; let stand 1 hour.
  • Pour through a fine sieve into a medium bowl; discard solids. Whisk in egg yolks, salt, and pepper. Ladle into four 8-ounce, 2-inch-high ramekins. Divide crabmeat evenly among ramekins; sprinkle each with 3 or 4 cilantro leaves.
  • Fill a large pot fitted with a round wire rack or a steamer insert with enough water to just come up to rack. Bring water to a simmer over medium-high heat. Carefully place ramekins in steamer; cover pot. Steam custards over medium heat, checking occasionally to make sure water doesn't completely evaporate, until just set, 18 to 25 minutes. Place each custard on a saucer. Serve immediately with crisp toasts or crackers.

Tips:

  • Use fresh ingredients. This will result in the best flavor and texture for your custards.
  • Don't overcook the custard. The custards should be cooked until just set, or they will become tough and rubbery.
  • Serve the custards immediately. They are best enjoyed warm, right out of the oven.
  • Garnish the custards with fresh herbs or a sprinkle of paprika for a pop of color and flavor.

Conclusion:

Steamed corn custards with crab are a delicious and elegant dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a dish that will impress your guests and leave them wanting more.

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