Spring Onion Sambal Hijau Infused Custard

Daniel
May 29, 2021
3 min read

Updated: May 22

This recipe is featured in my ECookbook:

This is the last recipe of this project and do I save the best for the last? Yes! This is probably the best dish I have made this 2021 (so far). Probably. I was brainstorming for ideas for this collaboration and a question kept popping inside my head, can I make a dessert with a spicy tangy pesto-like sambal hijau?

Then I saw David Kinch's Green Garlic Infused Custard appeared on YouTube and everything is history.

I adjusted and simplified his recipe quite a bit, cos you know... Anyway, the dish is broken down into 2 elements: the custard and the garnishes. Making the custard is quite straightforward.

As for the garnishes, the broccoli is dissected into 2 parts: the trimmed florets and the stems. What David Kinch did was fry the trimmed florets and poached the stems. By doing so, he created 2 different textures and flavors, while still retaining the broccoli fragrance.

Genius, isn't he? It takes some effort, but in the end, it is all worthwhile. That silky smooth warm custard with layers of flavors and aftertaste with 3 different textures. Light, elegant, savory and a spicy aftertaste, do I need to say more?

Ingredients:

Inspired by David Kinch

(Serve 4)

Custard:
Spring Onions, 5 Stalks
Sesame Oil, 25g
Olive Oil, 25g
Vegetable Stock Homemade, 480g
Garlic Crushed, 2
Ginger Crushed, 1"
Sambal Hijau Homemade, 2 TBSP Adjust To Preference
White Soy Sauce, 1 TBSP
Eggs, 3
Garnish:
Broccoli, 8 Florets
Sake, 13g
Mirin, 19g
Soy Sauce, 4g
White Soy Sauce, 3g
Water, 19g
Demerara Sugar, 9g
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Dried Lavender, A Pinch

Equipment:

Cast Iron Skillet / Pan
Steamer
Sauce Pot

Directions:

Make the Custard Base
Coarsely slice spring onions, separating green and white-pulp parts.
In a skillet over low heat, warm sesame and olive oil.
Add white-pulp spring onions and gently poach for 2–3 minutes.
Add vegetable stock, crushed garlic, ginger, and green parts of spring onions.
Simmer gently for another 2–3 minutes.
Strain through a fine sieve into a large bowl and discard residue.
Stir in sambal hijau and white soy sauce. Let cool for 5 minutes.
Steam the Custard
Prepare a steamer over medium heat.
Crack eggs into a pitcher.
While whisking the stock mixture, slowly add eggs one at a time, fully incorporating.
Strain custard through a sieve into 4 serving bowls. Discard any residue; do not press through.
Tap bowls gently to release air bubbles.
Cover loosely with cling film.
Steam for 6 minutes, then remove from heat and cling film.
Let rest to firm slightly.
Prepare the Garnishes
Poached Broccoli Stems
Trim florets; thinly slice stems.
In a saucepan over low heat, combine:
Sake
Mirin
Soy sauce
White soy sauce
Water
Sugar
Swirl to dissolve sugar. Add sliced stems and poach for 2–3 minutes.
Remove from heat and set aside.
Crispy Broccoli Florets
Heat 1 inch of oil in a skillet over medium heat.
Oil is ready when bubbles form around a wooden chopstick.
Place broccoli florets in a sieve and lower gently into the oil.
Fry until crispy, about 45 seconds.
Transfer to a paper towel-lined plate.
To Plate
Drizzle sake poaching liquid over each bowl of custard.
Top with crispy florets, followed by poached stems.
Sprinkle with lavender.
Serve immediately while warm