Bitter Melon & Duck Egg Savory Custard

Instructions

1. 1

   Prepare the bitter melon: Halve the bitter melon lengthwise and scoop out the seeds. Slice thinly. In a bowl, toss the sliced bitter melon with 1 teaspoon of salt and let it sit for 15 minutes. Rinse thoroughly under cold water and squeeze out excess moisture. This step is crucial for reducing bitterness.

   ~20 min
2. 2

   Blanch the bitter melon: Bring a small saucepan of water to a boil. Add the prepared bitter melon and blanch for 1 minute. Drain and immediately plunge into ice water to stop the cooking. Drain again and set aside.

   ~2 min
3. 3

   Prepare the custard base: In a mixing bowl, whisk the duck eggs until lightly beaten. Gently heat the chicken broth in a saucepan (do not boil). Whisk the fish sauce, soy sauce, and palm sugar into the warm broth until dissolved. Let the broth cool slightly.

   ~5 min
4. 4

   Combine custard ingredients: Gradually whisk the slightly cooled broth mixture into the beaten duck eggs. Stir in the minced garlic and the blanched bitter melon slices. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth custard.

   ~3 min
5. 5

   Steam the custard: Pour the strained custard mixture into four individual ramekins. Cover each ramekin tightly with aluminum foil to prevent condensation from dripping into the custard.

   ~1 min
6. 6

   Arrange the ramekins in a steamer basket, ensuring they are not touching each other. Steam over medium heat for 30-40 minutes, or until the custards are set but still have a slight wobble in the center. To check for doneness, insert a toothpick; it should come out mostly clean.

   ~40 min
7. 7

   Finish and serve: Carefully remove the ramekins from the steamer. Drizzle each custard with a few drops of sesame oil and garnish with fresh cilantro. Serve immediately.

   ~2 min