Japanese Egg Custard Soup Recipes

Steps:

• Make a small slit in each shrimp; pull tail through. Wilt spinach in hot water, drain. In each of eight 5-ounce custard cups (or Chawan-Mushi cups), please shrimp, spinach, mushrooms, and water chestnuts.
• Combine eggs, chicken broth, and salt; pour into cups; cover with foil. Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
• Over medium heat, bring water slowly (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.

Steps:

• Preheat oven to 300 degrees F.
• Combine shrimp, water chestnuts, mushrooms, and scallions.
• Divide evenly in 6 oven-safe custard cups.
• Whisk eggs, salt, sherry and broth.
• Divide broth mixture evenly between the cups.
• Cover the broth in each custard cup with two leaves spinach.
• Fill a large baking pan with 2-3 inches of boiling water.
• Place the custard cups in the pan and cover with tin foil.
• Bake for 30 minutes or until the mixture is set.