Gluten Free Savory Egg Custard Recipe

by Carol Kicinski on June 28, 2017

Share this with:
Post image for Gluten Free Savory Egg Custard Recipe

Gluten Free Savory Egg Custard Recipe

Savory egg custard, or chawanmushi as it is known in Japan, is the perfect thing to turn to when you need a little comfort but don’t want starchy carbs or sugar. It is restorative, nutrient dense, and perfect when you’re under the weather or have been over-indulging.

Typically, chawanmushi is made with eggs and dashi, a seaweed broth, but as I am often fresh out of dashi, I use my bone broth seasoned with a touch of gluten free tamari instead. Some fish sauce could also be added but be careful not to make your custards too salty. They are also usually made in a steamer but I just cook mine in the oven in a roasting pan filled with hot water.

This recipe is wonderful for using up whatever leftovers you have on hand – chicken, shrimp, veggies, mushrooms, greens – you need just a little. For my recipe below, I used cage-free eggs (from Nature’s Yoke), chicken bone broth, a left over chicken thigh (already cooked), some raw shrimp, mushrooms, green onion, cilantro, and a Fresno chili but you can feel free to use what you have in your fridge.

Chawanmushi can be eaten warm or cold but I like mine best right out of the oven. Whatever you do, don’t overcook these custards; you want a silken, creamy texture that is just barely set.

Gluten Free Savory Egg Custards

Gluten Free Savory Egg Custard Recipe

Ingredients

4 large cage-free eggs
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
2 cups bone broth (beef or chicken) or gluten free chicken or beef broth
2 teaspoons tamari, divided
4 ounces cooked chicken, chopped or shredded
6 medium shrimp, peeled, deveined, and tails removed
2 large shiitake mushrooms, diced
1 green onion, finely chopped
1 Fresno chili, seeded, deveined, and finely chopped
Cilantro leaves for garnish

Directions

Preheat the oven to 425 degrees.

Whisk the eggs, salt, and pepper. Add the bone broth and 1 teaspoon tamari. Whisk until smooth.

In a small bowl, combine the chicken, shrimp, mushrooms, green onion, and chili with the remaining 1 teaspoon tamari. Divide this mixture among 6 small ramekins or oven-safe tea cups. Pour the custard into the ramekins, cover with foil, and place in a roasting pan. Fill the pan with enough hot water to go halfway up the sides of the ramekins. Bake for 25 – 30 minutes or until the custard is just set. Garnish with cilantro and serve.

Servings

A gluten free recipe that serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Quick & Easy

{ 0 comments… add one now }

Leave a Comment

{ 1 trackback }

Previous post: Gluten Free Lemon Blueberry Pound Cake Recipe

Next post: Water is Life