Silky Egg Custard with Baby Clams


Preparation info
  • Serves


    , depending on the daintiness of the portion.
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is an exceedingly light, delicate dish, whose charm is its simplicity. Known in Japan as chawan mushi, or “steamed thing in a tea bowl,” it is a very silky egg custard made with seasoned stock and a sprinkling of cooked or marinated seafood or poultry, which is steamed and served hot in individual cups. The steaming gives the custard a slightly soft texture, unlike the firm baked custards to which we are accustomed in the West, and I often serve it instead of a soup to highlight