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Steamed Sweet Corn Custards with Crab and Coriander Salsa

These tasty corn custards from episode 17 of Everyday Gourmet would make a delightful summer starter.


  • 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

  • salt/pepper


  • 1.

    Blend the corn kernels until smooth. Pass through a fine sieve.

  • 2.

    Heat milk up until boiling point. Thoroughly mix the pureed corn and milk together.

  • 3.

    In another bowl whisk the eggs with salt and pepper until pale in colour. Slowly whisk in the milk and corn mixture.

  • 4.

    Pour into the greased ramekins and steam for 20 minutes (custards are set when a knife comes out clean when placed in the centre).

  • 5.

    Let cool slightly before turning out onto a plate.

  • 6.

    For the salsa: combine the remaining ingredients together.

  • 7.

    To serve pile a little of the salsa on top of the individual corn custards.

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