Steamed Egg Custard with Prosciutto and Green Onions
4 servings (serving size: 1 custard wedge and 3/4 cup rice)
2 tablespoons minced shiitake mushroom caps
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
4 large eggs
4 cups water
1/4 cup finely chopped prosciutto (about 1/2 ounce)
1/4 cup minced green onions
1 teaspoon dark sesame oil
3 cups hot cooked basmati rice
How to Make It
Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.
Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 3 minutes. Carefully remove wok lid; sprinkle custard with prosciutto and onions. Cover and cook 3 minutes or until a knife inserted in center comes out clean. Wearing oven mitts, carefully remove pie plate from wok. Drizzle custard with oil; cut into 4 wedges. Serve over rice.
I didn't have a steamer setup so just cooked it at low heat in a small frying pan, covered. It worked perfectly. This is essentially a Japanese recipe so I wouldn't recommend the prosciutto or ham, it doesn't fit the cuisine. I didn't use the rice at all, but if you did, Japanese sticky rice would be a better choice.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.