Savoury Egg Custard with Butte

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Minced pork		200g
Ginger		2 thumbs
Soy sauce		2 tbsp
Sugar		1 tsp
Mirin		1 tbsp
Custard:
Butternut squash puree		1 cup
Egg yolk		1
Eggs		2
Chicken stock granules		3-4 tbsp
Double cream		1-2 tbsp
Light soy sauce		1 tsp
Sugar		2-3 tsp

Method

Prep

20min

Cook

15min

To make the butternut squash puree, peel then boil to soften. Turn down to low and cook until the moisture is reduced and it becomes a puree.

Put the oil in a pan and fry the minced pork until browned.

Add the grated ginger, 2 tbsp water, soy sauce, sugar and mirin and simmer until the liquid is reduced.

Make the custard by beating the eggs and egg yolk in a bowl and adding the squash puree, stock granules and double cream and mixing well.

Add the soy sauce and sugar to Step 4. Pour through a sieve to make it smooth.

Divide the pork mixture at Step 3 into small ramekins then pour over the custard mixture from Step 5.

Put some water in a steamer and put the ramekins in on low to medium heat for 15 minutes.

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