Sea Urchin Custard

Preparation info

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By Peter Gilmore

Published 2014

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  • 500 ml (17 fl oz) milk
  • 1 garlic clove, thinly sliced
  • 50 g ( oz) sea urchin roe, freshly shucked
  • 1 egg
  • 2 egg yolks
  • fine sea salt


Warm the milk in a saucepan to simmering point and add the garlic. Remove from the heat and allow to infuse for 30 minutes. Strain the milk and discard the garlic. Put the roe, egg and egg yolks in a blender with the cooled infused milk and blend on high for 1 minute. Strain mixture through a fine sieve. Season with sea salt.

Line eight small Asian rice bowls with plastic wrap, making sure the plastic lines the bowls evenly without any gaps. Put approximately 60 ml (2 fl oz) of mixture into each bowl and cover tightly with more plastic wrap. Refrigerate until ready to steam.