Ostrich Egg and Abalone Custard with African Caviar by Peter Tempelhoff
27 May 2021
Don't miss this exclusive dish by Peter Tempelhoff (chef at Fyn, Cape Town), who gets his eggs from Outeniqua, South Africa, between the months of August and May.
The ostrich egg has a lot more yolk than normal eggs, so it is very rich and needs to be respected.
Method
01.
Custard
Mix the ingredients with chopsticks or a fork without whisking in air.
Pour 45g into an ovenproof serving bowl and cover with plastic wrap.
Steam for 30-45 minutes or until set.
Hold in a warming drawer until needed - can hold for up to 2 hours.
02.
Plating the dish
Layer the sliced abalone onto the chawanmushi (egg custard) to order, warm under the salamander of the top grill of an oven.
Pour 20 ml kaeshi (Japanese noodle sauce) over the abalone and serve immediately.
Add a spoon of caviar onto the dish at the table in front of the guests.
