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Egg custards with hazelnuts, trout roe and lemon balm

Australian Gourmet Traveller recipe for egg custards with hazelnuts, trout roe and lemon balm.

By David Chang
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
Egg custards with hazelnuts, trout roe and lemon balm
"This dish is really versatile. You can use any seafood or meat instead of the trout roe. It's important to use fresh crab meat in this recipe, rather than frozen or brined, so the custards don't go watery."


  • 50 gm hazelnuts
  • 150 ml beaten egg (about 3 eggs)
  • 375 ml dashi stock (see note)
  • 50 gm freshly picked cooked spanner crab meat
  • 50 gm trout roe
  • 24 small lemon balm leaves (see note)


  • 1
    Preheat oven to 200C. Spread hazelnuts on an oven tray, roast until golden (4-5 minutes), rub with a tea towel to remove skins, halve nuts and set aside.
  • 2
    Mix egg and dashi in a bowl. Divide crab meat equally among six 125ml ovenproof cups. Divide half the hazelnuts among cups, pour over egg mixture, then cover each tightly with plastic wrap. Steam in a large steamer over a saucepan of simmering water on medium heat until just set (10-15 minutes).
  • 3
    Top custards with remaining hazelnuts, trout roe and lemon balm leaves, serve warm.


Note Instant dashi is available from Japanese grocers; follow packet directions to make the stock. Lemon balm is available from select greengrocers.
Drink Suggestion: Blanc de blancs Champagne. Drink suggestion by Max Allen