Steamed Corn Custards with Crab

Ingredients

• 1 cup corn kernels or fresh frozen thawed (from 2 ears)
• 0.8 lb king crab leg frozen thawed
• 1 large eggs lightly beaten
• 1 tablespoon chives fresh chopped
• 0.3 teaspoon rounded salt 
• 1 tablespoon butter unsalted
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• sieve
• blender
• plastic wrap
• ramekin
• tongs

Directions

1. Cook corn in a 1-quart saucepan of boiling salted wateruntil very tender, 3 to 5 minutes, and drain in a sieve.
2. Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids.
3. 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.
5. Remove ramekins from steamer with tongs and cool custards slightly.
6. Coarsely chop 1/4 cup crabmeat and reserve remainder for another use.
7. 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.
8. Serve custards topped with crab.
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.