Ingredients
Chicken Custards
- 1 cup cooked, boned chicken, (steamed in Varoma)
- 1 heaped tablespoon Butter
- 2 eggs
- 1 tablespoon plain flour
- 1 heart celery
- dash of cayenne pepper
Caper Sauce
- 1 tablespoon Butter
- 1 tablespoon plain flour
- 1 1/2 cups milk
- dash of salt
- dash of cayenne pepper
- 1 tablespoon capers, salted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Steam chicken in Varoma and select one cup of chicken without bones - approx. 200g.
Mix together in TMX bowl - chicken, eggs, flour, butter, celery, salt and pepper. - 10 seconds on speed 6.
Butter cup-cake moulds and spoon in chicken custard mixture.
Steam over one litre of water (or chicken stock, if left over from steaming of chicken) - 15 minutes at Varoma temperature on speed 2. They are done if they turn out easily.
Mix all ingredients together and cook for 7 minutes at 90 degrees on reverse/speed 4.
Serve sauce over custards, accompanied by vegetables or thin buttered toast.
Chicken custards
Caper Sauce
Tip
Converted by Roslyn Teirney from recipe on p.5 of First Lady Cookbook 1978 - Grandma's Favourites, published by Columbia, South Carolina, branch of American Cancer Society.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Tweaks from my friend Sarah, who cooked this tonight. "I doubled the chicken mix and it made 6 x 1 cup ramekins. I single batch of the sauce was more than enough. I also blitzed the celery first.... Absolutely awesome. Great way to use up old celery too. I had a BBQ chicken and kept the breast meat aside for sandwiches tomorrow and used the rest for this dish. So it worked out very economically too." Sarah, this recipe has been sitting unloved in the recipe community for a couple of years, but you have made my night with this feedback. Thank you so much!
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This sounds really different! I like trying things a bit out of the ordinary so will file this away to give a go one day!
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