A silky steamed savory custard at approximately 130 calories. Delicate eggs steamed with chicken or prawns, mushrooms, and water chestnuts.
This Japanese Egg Custard, known as chawanmushi, steams a light savory egg mixture with chicken or prawns, mushrooms, and water chestnuts until silky and just set. It is a genuinely elegant starter or light dish at around 130 calories and 2 WW Classic Points per serving.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Calories per serving: ~130
Nutrition per Serving (Estimated)
Protein: 13g | Fat: 5g | Carbohydrates: 3g | Fiber: 0.5g
WW Classic Points: Approximately 2 points per serving (in line with the original recipe). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 140g / 5oz cooked chicken, finely chopped, or raw prawns, peeled and finely chopped
- 3 water chestnuts, finely chopped
- 6 mushrooms, finely chopped
- 2 spring onions, chopped
- 1 tablespoon sherry
- 4 eggs, beaten
- 1 teaspoon salt
- 750ml / 1.25 pints chicken stock or dashi, cooled to room temperature
- A few small spinach or lettuce leaves, to cover
Instructions
- Preheat the oven. Preheat to 160C (325F / Gas Mark 3).
- Combine the filling. In a bowl, mix together the chicken or prawns, water chestnuts, mushrooms, spring onions, and sherry.
- Divide between ramekins. Spoon the mixture evenly into 6 small ramekins.
- Make the custard. Whisk the beaten eggs, salt, and cooled stock or dashi together until smooth. Pour the mixture over the filling in each ramekin, covering it completely.
- Cover. Place a small spinach or lettuce leaf over the top of each ramekin to prevent a skin from forming during steaming.
- Steam. Place the ramekins in a large roasting tin and pour in enough boiling water to come halfway up the sides. Cover the tin with foil and bake for 30 minutes, or until the custard is just set with a slight wobble in the center.
- Serve. Serve warm, directly in the ramekins.
Serving Suggestions
- Serve as a starter before a Japanese-inspired meal
- Pair with steamed rice and a simple cucumber salad for a light lunch
- Top with a few extra sliced spring onions before serving
- A drizzle of light soy sauce on top adds extra savory depth
- Serve alongside miso soup for a complete light meal
Tips and Variations
- Cooling the stock before whisking it into the eggs helps prevent the eggs from scrambling
- A gentle, low bake in a water bath is what gives the custard its signature silky texture
- Straining the egg and stock mixture through a fine sieve before pouring gives an even smoother result
- Shiitake mushrooms add a deeper, more savory flavor than button mushrooms
- The custard should have a gentle wobble, not a firm set, when it comes out of the oven
Why This Recipe Works
Steaming the eggs gently in a water bath, rather than baking them directly, is what gives this custard its signature silky, delicate texture instead of a rubbery one. Layering the chicken or prawns, mushrooms, and water chestnuts at the bottom means every spoonful carries a mix of textures alongside the smooth custard.
Storage and Reheating
Best enjoyed warm and fresh, as the texture changes on reheating. If necessary, store in the refrigerator for up to 1 day and gently rewarm in a low oven water bath rather than the microwave.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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