I saw this recipe in The Age Epicure last week and had wanted to prepare it for the family. Alas no-one seemed too thrilled about the idea of a savoury steamed custard except me (and I had my doubts as well) So tonight everyone else is sick, getting sick or getting better from being sick and I am left to prepare dinner for myself. I have decided to go ahead and make savoury custard for one.I don't know why I had doubts, this was really good and quick to prepare... a lovely, simple pleasure. Thank-you to Elizabeth Chong for this recipe Age Epicure 26/9/2008.
Jenny Lee's Savoury Egg Custard (with a few small changes)Ingredients1 teaspoon dried shrimp4 eggs1/2 teaspoon saltluke warm water60 g minced pork50g spring onion snipped into 4 cm lengthsToasted sesame oilOyster sauce250 grams of basmati rice600-800 grams of brocolli florets (enough for four people) MethodChop the shrimp on speed 10 for 5 seconds, then add the spring onion and chop on speed 6 for 2 seconds or until it is chopped finely.Add your eggs, minced pork and 100ml water to the bowl, beat on speed 3 for 5 seconds Pour the egg mixture into four individual ramekins or small bowls and rinse out your Thermomix bowl with cold water.  Fill your Thermomix bowl with 900 grams of water. Add the basmati rice to your steamer basket, wash under the tap and place the basket in the TM bowl.Fit the Varoma onto the top of the Thermomix. Place the ramekins into the Varoma, you will probably have to take out the tray and place...