NETTLE CUSTARD
SERVES 4
THIS CUSTARD IS MY TAKE on a Japanese dish called chawanmushi, a great vehicle for other flavors that sit on this soft, pillowy foundation. I top the custard with peas and pickled mushrooms, but so many other toppings will work.
Preheat the oven to 350°F. Combine the eggs, tofu, nettle puree, soy sauce, and 3 large pinches of salt in a blender and process until smooth. Let the mixture sit for about 5 minutes to release any air bubbles.
Pour the custard into four small bowls (with a capacity of about 1¼ cups each), then set them in a larger pan. Add enough boiling water to come about halfway up the sides of the bowls. Put the pan in the oven and bake until the custard is just set, 25 to 35 minutes. Let cool for a couple of minutes before serving.
Handling Nettles
Use gloves to remove the nettle leaves from the stems, rinse the leaves with cold water, blanch, and shock in cold water. Once they’re blanched, the leaves are perfectly safe and delicious to eat.
