Steamed Sweet Corn Custards with Crab and Coriander Salsa
Cook Time 45 minutes
4 cups corn kernels
4 egg yolks
1 whole egg
1 cup milk
1 cup blue swimmer crab (picked)
½ cup corn kernels
¼ cup finely chopped coriander
1/2 chilli (finely diced)
1 tsp white wine vinegar
2 tbs olive oil
Blend the corn kernels until smooth. Pass through a fine sieve.
Heat milk up until boiling point. Thoroughly mix the pureed corn and milk together.
In another bowl whisk the eggs with salt and pepper until pale in colour. Slowly whisk in the milk and corn mixture.
Pour into the greased ramekins and steam for 20 minutes (custards are set when a knife comes out clean when placed in the centre).
Let cool slightly before turning out onto a plate.
For the salsa: combine the remaining ingredients together.
To serve pile a little of the salsa on top of the individual corn custards.