Tea-Infused Steamed Custard

Ingredients

• Salt
• Eggs
• Water
• Egg
• Cornstarch
• Shrimp

Directions

1. Combine the broth and water in a small saucepan, stir in the tea leaves, and heat until the liquid is just shy of simmering. Set it aside until fully cooled, then strain out the tea leaves and discard them.
2. Blend the eggs with the cooled broth for 1 minute, using either a blender or an immersion blender. Pour the mixture through a fine mesh strainer, then season it with salt.
3. Put one shrimp into each of 4 small heatproof ramekins or cups, then divide the egg mixture among them. Steam over very low heat until the custards are barely set, about 7 minutes.
4. For the sauce, heat the broth until it reaches a simmer, stir in the tea leaves, and remove the pan from the heat. Steep for 3 minutes, then strain, saving the leaves. Stir in the cornstarch slurry to thicken the sauce, then spoon it over the shrimp custards.
5. Finish with the steeped tea leaves as garnish.