Set egg custard with maple cream, cod roe and chilli oil

4
45 minutes

Ingredients

  • 100g of smoked cod roe, chilled and sliced as thinly as possible
  • 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
  • nasturtium leaves, to garnish
  • oyster leaves, to garnish

Set custard

  • 4 eggs
  • 200g of vegetable stock
  • 2 tbsp of Lee Kum Kee Premium Dark Soy Sauce
  • sea salt

Maple cream

  • 150g of double cream
  • 2 tbsp of maple syrup
  • sea salt

Method

1
Begin by making the set custards. Place all the ingredients into a bowl with a pinch of salt and beat gently until thoroughly combined. Allow to rest for 20 minutes before cooking
  • 4 eggs
  • 200g of vegetable stock
  • sea salt
  • 2 tbsp of dark soy sauce
2
Preheat an oven to 165°C/gas mark 3. Half-fill a deep roasting tray with water and place in the hot oven. Meanwhile, decant the custard mixture into serving bowls, roughly 45g per serving, then place the bowls in the hot water. Return to the oven and cook for 8–12 minutes, until the custard has just set
3
Meanwhile, make the maple syrup cream. Add the cream and maple syrup to a mixing bowl with a pinch of salt. Use an electric whisk to whip the cream until stiff peaks form, then transfer to a piping bag
  • 150g of double cream
  • 2 tbsp of maple syrup
  • sea salt
4
To serve, pipe a generous amount of the maple cream on top of each bowl. Add slices of the cod roe, then finish with around half a teaspoon of Chiu Chow chilli oil per serving. Garnish with the nasturtium and oyster leaves and serve
  • 100g of smoked cod roe, chilled and sliced as thinly as possible
  • 2 tsp chilli oil
  • nasturtium leaves, to garnish
  • oyster leaves, to garnish