These custards are inspired by the Japanese egg custard chawan mushi, made with dashi broth (a stock of dried kelp and dried bonito flakes). We've used chicken broth for simplicity, but any broth or stock that you have on hand will work fine.

　　Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms).

　　

Ingredients

Serves 4 as a first course

　　3 large eggs

　　1 1/2 cups chicken broth

　　2 teaspoons mirin

　　1 teaspoon soy sauce such as Kikkoman

　　1 teaspoon freshly grated lemon zest

　　4 medium shrimp

　　1 scallion

　　1 large mushroom

　　

Step 1

In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.

　　

Step 2

Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.

　　

Step 3

Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.

　　

Step 4

Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more.

　　

Step 5

Serve custards immediately.