Ostrich Egg and Abalone Custard with African Caviar by Peter Tempelhoff
Ostrich egg: 200 g
Cream: 186 g
Milk: 186 g
Abalone garum: 10 ml
Salt
White pepper
30 g
Abalone: 2, whole. Steamed for 20min cooled and thinly sliced lengthwise
Kaeshi: 150 ml
The ostrich egg has a lot more yolk than normal eggs, so it is very rich and needs to be respected.
Method
Mix the ingredients with chopsticks or a fork without whisking in air.
Pour 45g into an ovenproof serving bowl and cover with plastic wrap.
Steam for 30-45 minutes or until set.
Hold in a warming drawer until needed - can hold for up to 2 hours.
Layer the sliced abalone onto the chawanmushi (egg custard) to order, warm under the salamander of the top grill of an oven.
Pour 20 ml kaeshi (Japanese noodle sauce) over the abalone and serve immediately.
Add a spoon of caviar onto the dish at the table in front of the guests.
