Chawan-Mushi

Directions

1. 1
   Put a quarter each of the watercress, scallops, and shallot in each of four 6-ounce ramekins and sprinkle with salt and pepper.
2. 2
   Beat the eggs lightly and combine with the stock, soy, and sesame oil, if using.
3. 3
   Put the ramekins in a baking pan or skillet and fill them with the egg mixture.
4. 4
   Add boiling water to reach about halfway up the sides of the ramekins and turn the heat to high.
5. 5
   When the water returns to the boil, turn the heat to low and cover tightly.
6. 6
   Simmer for 15 minutes, then check.
7. 7
   The custards are done when they have set and are no longer watery but are still quite jiggly.
8. 8
   Immediately remove them from the water and serve hot or at room temperature.