steamed corn custards with crab

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Servs: 4  Prep: 20m  

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•   For custard
  1 cup fresh corn kernels (from 2 ears) or thawed frozen
  1/3 cup whole milk
  1 large egg, lightly beaten
  Rounded 1/4 teaspoon salt

  For crab topping
  1 (3/4-lb) king crab leg, thawed if frozen and shel For custard
  1 cup fresh corn kernels (from 2 ears) or thawed frozen
  1/3 cup whole milk
  1 large egg, lightly beaten
  Rounded 1/4 teaspoon salt

  For crab topping
  1 (3/4-lb) king crab leg, thawed if frozen and shel

Instructions

1. Make custard:
   
2. Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

3. Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.

4. Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.

5. Make crab topping while custards cool:
   
6. Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.

7. Serve custards topped with crab.

8. Cooks' note:
   
9. • Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

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