Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays.
Early spring is an exciting time for food lovers, putting the long winter and brown foods behind us. A dish that truly honors the essence of delicate spring vegetables is chawanmushi, the equally delicate Japanese egg custard. This version of chawanmushi is loaded with spring flavors: shelled fresh peas, asparagus, tender young scallions and button-sized mushrooms. I like to steam the custard in tiny three-ounce ramekins and hide the vegetables at the bottom; it’s a perfect bite-sized treasure hunt for spring parties.
Makes eight 3-ounce ramekins