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https://www.lifestylefood.com.au/recipes/22877/chinese-egg-custard-with-shiitake-black-fungus-and-yellow-needle-flower

LifestyleFOOD.com.au

Chinese Egg Custard with Shiitake, Black Fungus and Yellow Needle Flower

This delicious and unusual dish, from chef Zach Tan, features on the menu of the popular Devon Cafe in Sydney. 

Ingredients

  • Equipment required

  • Steamer

  • Shallow dish appropriate for steaming/ Ramekin

  • Chinese egg custard

  • 300g free range eggs (6 eggs)

  • 450g of water

  • 1/2 teaspoon of salt

  • Pinch of white pepper

  • Garnish ingredients

  • Two ew char kwai (Chinese dough sticks)

  • 15 goji berries

  • Dried black fungus soaked in water and cut into small pieces

  • Snow fungus soaked in water and cut into small pieces

  • 100g shiitake mushrooms, stalks removed and sliced into fine slivers, then blanched in salted water for 30 seconds

  • Finely minced chives

  • Garlic chips

  • Truffle oil

  • Fresh black truffle (5-20g depending on your budget)

  • Light soy sauce

Method

  • 1.

    Mix all of the custard ingredients without aerating the mixture too much.

  • 2.

    Remove bubbles from surface of mix.

  • 3.

    Ladle into a stainless steel dish/ramekin and remove any surface bubbles.

  • 4.

    Steam at low heat (80C) until custard just sets - it should still wobble in the centre when shaken. The rough cooking time, depending on dish/ramekin used, is 15-20 minutes.

  • 5.

    Once custard has been set, garnish custard with a few pieces of goji berry, small pieces of snow fungus and black fungus, shitake mushrooms and warm in steamer for a few minutes on low heat.

  • 6.

    Remove dish from steamer,garnish with chopped chives, garlic chips, drizzle truffle oil and finely shaved black truffle. 

  • 7.

    Fry char kwai for 10 seconds.?Serve immediately.

Notes

Find out more at www.devoncafe.com.au

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