4 servings (serving size: 1 custard wedge and 3/4 cup rice)

Think of this quick-cooking dish as an Asian-style frittata. The egg mixture cooks slowly over simmering water to produce a moist custard for a light dinner, brunch, or lunch. Substitute ham for prosciutto, if desired. Steamed or sautéed bok choy makes a good accompaniment.

How to Make It

Step 1

Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.

Step 2

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 3 minutes. Carefully remove wok lid; sprinkle custard with prosciutto and onions. Cover and cook 3 minutes or until a knife inserted in center comes out clean. Wearing oven mitts, carefully remove pie plate from wok. Drizzle custard with oil; cut into 4 wedges. Serve over rice.

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Ratings & Reviews

TeresaMichelsen's Review

July 17, 2010
I didn't have a steamer setup so just cooked it at low heat in a small frying pan, covered. It worked perfectly. This is essentially a Japanese recipe so I wouldn't recommend the prosciutto or ham, it doesn't fit the cuisine. I didn't use the rice at all, but if you did, Japanese sticky rice would be a better choice.