Culinary Monster’s Egg Custard Carrot Tartare

Steps

1. 1

   Slice the carrots for the custard (200g).

2. 2

   Place the sliced carrots and 950 mL of soy milk in a pot over low heat. Simmer for about half an hour until the carrots are soft and the milk is infused.

3. 3

   Strain the mixture, reserving the infused soy milk. Discard the boiled carrot slices or use them for another purpose.

4. 4

   Grill the whole carrots for the tartare over a stovetop flame or charcoal until nicely charred and smoky. Finely chop the charred carrots.

5. 5

   In a pan, sauté the diced shallot and minced garlic in 1 tbsp of butter until fragrant and translucent.

6. 6

   In a bowl, combine the chopped charred carrots with the sautéed shallot and garlic.

7. 7

   Add the extra virgin olive oil, salt, pepper, horseradish, and finely chopped chives to the carrot mixture. Mix well to finish the tartare.

8. 8

   In a blender, combine the strained carrot-infused soy milk with 5 egg yolks. Blend until smooth.

9. 9

   Pour the egg and soy mixture into individual serving cups or ramekins and cover tightly with plastic wrap.

10. 10

    Steam the egg mixture for 16 minutes until set but still jiggly.

    Start 16-minute timer
11. 11

    While the custard steams, combine the carrot juice, orange juice, turmeric, and brown sugar in a small pot over low heat.

12. 12

    Simmer the juice mixture for approximately 20 minutes until it reduces and thickens into a syrup-like consistency.

    Start 20-minute timer
13. 13

    To assemble, top the steamed soy egg custard with a layer of the carrot tartare.

14. 14

    Garnish with croutons, additional fresh chives, and a drizzle of the carrot reduction.