MEAT CUSTARD

Ingredients

• 8 whole eggs (Large eggs at room temperature will beat more easily and give a smoother custard.)
• 0.333 cup water (Approximately one-third cup. Use lukewarm water to help the custard set evenly.)
• 0.5 cup cooked meat, chopped fine (Any pre-cooked meat works — leftover pork, chicken, or beef. Chop as finely as possible so it distributes evenly through the custard.)
• 1 small square (approximately 1 teaspoon) butter (A small square of butter is roughly 1 teaspoon. Use to grease the bowl or platter before pouring in the mixture to prevent sticking.)
• 1 small piece (approximately 1 cm / ½ inch knob) fresh ginger (Peel the ginger before chopping. A small piece is roughly the size of your thumbnail. Chop as finely as possible.)
• 2 teaspoons soy bean sauce (Soy bean sauce from 1927 Chinese recipes corresponds to regular soy sauce available today. Use light soy sauce if preferred.)
• 1 pinch, or to taste pepper (White pepper is traditional in Chinese custard dishes, but black pepper also works.)
• 1 pinch, or to taste salt (Add carefully — the soy bean sauce already contributes saltiness, so taste before adding more.)

Instructions

1. 1Preheat your oven to 170°C (340°F) — this is a moderate oven. Find a large roasting pan or deep baking dish that is big enough to hold your custard bowl or platter inside it with some space around the sides. This pan will act as the water bath (also called a bain-marie), which ensures the custard cooks gently and does not crack or become rubbery. Set it aside for now. Also lightly grease your large bowl or deep platter with the small square of butter, spreading it over the inside surface. This will prevent the custard from sticking.
2. 2Peel the small piece of ginger by scraping the skin off with the edge of a spoon or a small knife. Chop the peeled ginger as finely as you can — aim for very tiny pieces so no one bites into a large chunk. Similarly, ensure your cooked meat is chopped into very fine pieces. The finer both are chopped, the smoother and more even the custard will be.
3. 3Crack all 8 eggs into a large mixing bowl. Using a fork, a whisk, or an electric hand mixer, beat the eggs well until the yolks and whites are fully combined and the mixture looks uniform in colour and slightly frothy. There should be no streaks of white remaining.
4. 4To the beaten eggs, add the one-third cup of water, the finely chopped cooked meat, and the finely chopped ginger. Beat all the ingredients together well until everything is evenly combined. Now add the 2 teaspoons of soy bean sauce, then add pepper and salt to taste — start with a small pinch of each, stir, and taste a little of the mixture. Remember the soy bean sauce already adds saltiness, so add extra salt sparingly. Continue beating until the seasoning is fully incorporated and the mixture is smooth.
5. 5Carefully pour the egg and meat mixture into the buttered large bowl or deep platter you prepared in Step 1. Pour slowly and evenly so the meat and ginger are distributed throughout the custard rather than settling in one spot. The bowl or platter should not be filled right to the brim — leave a little space as the custard will puff up slightly during cooking.
6. 6Place the large roasting pan or deep baking dish into the preheated oven on the middle rack. Carefully place the filled custard bowl or platter inside the roasting pan. Now pour hot water (from a recently boiled kettle) into the outer roasting pan — pour it around the sides of the custard bowl, not over the top of the custard — until the water reaches roughly halfway up the outside of the custard bowl. This water bath will keep the temperature gentle and even, giving you a silky rather than rubbery custard. Bake at 170°C (340°F) for 35–40 minutes, or until the custard is well set. To test if it is done, gently shake the pan — the custard should be firm with only a very slight jiggle in the very centre, or insert a skewer or knife into the centre and it should come out clean. Bake until fully set through.
7. 7Using oven mitts, carefully remove the custard bowl or platter from the water bath — be cautious as both the bowl and the water around it will be very hot. Allow it to stand for 1–2 minutes to settle, then serve the meat custard directly from the bowl while it is still hot. Scoop portions with a large spoon, making sure each serving gets some of the meat and ginger distributed through the custard.