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Spinach Soy Milk Custard

Vegetables, also Vegetarian Foods

Spinach Soy Milk Custard
Ingredients:
2 eggs
1 cup soy milk
1/2 teaspoon sugar
1 teaspoon salt
dash of ground white pepper
1/2 teaspoon vegetable oil
1/4 cup packed finely chopped spinach
1 egg yolk
1/4 cup verjus (a mix of crab apple, sour grape, and other unripe fruit juices)
1/2 teaspoon sugar
pinch of sea salt
pinch of ground white pepper
4 raw quail eggs
2 teaspoons black caviar
Preparation:
1. In a small bowl, whisk eggs and soy milk, then pass mixture through mesh strainer before adding half teaspoon sugar, and teaspoon of salt and dash of ground white pepper. Pour mixture, divided evenly, into four oiled ramekins or custard cups about two and a half inches wide. Then sprinkle a tablespoon of chopped spinach on each one.
2. Place ramekins in steamer over simmering, not boiling water, and steam for twenty to twenty-five minutes. Then remove and cool at room temperature., before covering with plastic wrap and refrigerating.
3. Make a Sabayon sauce by bringing a sauce pan with two to three inches of water to a simmer. Mix egg yolk, verjus, half teaspoon of sugar and the salt and pepper and whisk in a metal bowl. Place this bowl over the simmering water and whisk for five minutes until it is barely warm and very frothy.
4. Remove custards from their molds and put them on chilled plates. Use a melon ball tool or spoon and scoop a quarter-inch deep hollow out of the center of each. Fill with raw quail egg-yolk, and then pour one-quarter of the warm Sabayon sauce over each. Sprinkle with caviar, and serve.

                                                                                                                                                       
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