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.

Martha Stewart Living, January 2006

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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