Inspired by a traditional chawanmushi (Japanese egg custard), the flan, together with the broth, heightens the flavors of the shellfish.
Shrimp
- 1/4 pound (115 g) 36-40 shrimp, peeled, cleaned and deveined
- Fine sea salt
- Freshly around white pepper
- 2 tablespoons butter, melted
Sea urchin custard
- 1 cup sea urchin roe (about 8 ounces/225 g)
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) milk
- 1 egg yolk
- Fine sea salt
- Freshly ground white pepper
- Espelette pepper
Dashi
- 2 cups (480 ml) water
- 1/2 ounce kombu
- 1 1/2 ounce (6 to 8 flakes) kezurikatsuo (larger, thicker shavings of dried bonito)
- 1/2 ounce shaved (thin) bonito flakes
- 2 teaspoons soy sauce
Finishing
- 1/4 pound (115 g) peekytoe crab meat
- Fine sea salt
- Freshly ground white pepper
- 2 tablespoons butter, melted
- 12 large tongues of sea urchin roe
- 1 piece fresh yuzu
Instructions
Step 1: Shrimp
Preheat the oven to 350°F (175°C). Place the peeled shrimp in an ovenproof pan and season with salt and white pepper. Brush each shrimp with melted butter, place the pan in the oven and bake for 4 to 6 minutes, until the shrimp just turn opaque. Let cool, and cut in half lengthwise. Set aside.
Step 2: Sea urchin custard
Purée the sea urchin roe in a blender. Add the heavy cream, milk, and egg yolk; season with salt, white pepper, and Espelette.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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