St. Louis Style Creamy Egg Custard with Local Seafood

Ingredients

In this St. Louis adaptation, we incorporate locally sourced seafood, such as Mississippi River catfish and blue crab, to give the dish a distinct Midwestern twist. Additionally, we garnish the custard with toasted Provel cheese, a signature St. Louis ingredient, to add a touch of nuttiness and enhance the overall flavor profile. We alse have the original recipe for Uni chawanmushi, so you can check it out.

• 4 large eggs 4 large eggs
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon mirin 1 teaspoon mirin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 4 ounces (113g) Mississippi River catfish, cooked and flaked 4 ounces (113g) Mississippi River catfish, cooked and flaked
• 4 ounces (113g) blue crab meat 4 ounces (113g) blue crab meat
• 2 tablespoons toasted Provel cheese, for garnish 2 tablespoons toasted Provel cheese, for garnish
• Fresh chives, chopped, for garnish Fresh chives, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the eggs, fish stock, heavy cream, soy sauce, mirin, salt, and white pepper.
2. 2.
   Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
3. 3.
   Divide the flaked catfish and blue crab meat evenly among four heatproof bowls or ramekins.
4. 4.
   Pour the custard mixture over the seafood, filling each bowl about 3/4 full.
5. 5.
   Place the bowls in a steamer basket and steam over medium heat for 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
6. 6.
   Remove the bowls from the steamer and let them cool for a few minutes.
7. 7.
   Garnish each custard with a sprinkle of toasted Provel cheese and chopped fresh chives.
8. 8.
   Serve the St. Louis Style Creamy Egg Custard with Local Seafood warm as an appetizer or part of a multi-course meal.

Treat your ingredients with care...

• Mississippi River catfish — Ensure the catfish is cooked thoroughly before flaking it for the custard. This can be done by baking, grilling, or pan-frying the catfish fillets until they reach an internal temperature of 145°F (63°C).
• Blue crab meat — Use fresh or pasteurized crab meat for the best flavor and texture. Remove any shells or cartilage before adding it to the custard.

Tips & Tricks

• For a richer flavor, substitute half of the fish stock with clam juice.
• Experiment with different types of local seafood, such as crayfish or freshwater mussels, to add variety to the custard.
• If Provel cheese is not available, you can use a combination of shredded Swiss, cheddar, and provolone cheeses as a substitute.
• To achieve a smoother custard, strain the mixture twice through a fine-mesh sieve.
• Serve the custard with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Serve the St. Louis Style Creamy Egg Custard with Local Seafood as an appetizer or part of a multi-course meal. It pairs well with a crisp green salad and crusty bread.

Presentation advice

Present the custard in individual heatproof bowls or ramekins, garnished with a sprinkle of toasted Provel cheese and chopped fresh chives. The vibrant colors of the seafood and the golden hue of the custard will create an enticing visual appeal.