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This delicious and unusual dish, from chef Zach Tan, features on the menu of the popular Devon Cafe in Sydney.
Mix all of the custard ingredients without aerating the mixture too much.
Remove bubbles from surface of mix.
Ladle into a stainless steel dish/ramekin and remove any surface bubbles.
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.
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.
Remove dish from steamer,garnish with chopped chives, garlic chips, drizzle truffle oil and finely shaved black truffle.
Fry char kwai for 10 seconds.?Serve immediately.
Find out more at www.devoncafe.com.au
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