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.
- 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
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.
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