Gluten Free Savory Egg Custards

Gluten Free Savory Egg Custard Recipe

Savory egg custard, or chawanmushi as it is known in Japan, is the perfect thing to turn to when you need a little comfort but don’t want starchy carbs or sugar. It is restorative, nutrient dense, and perfect when you’re under the weather or have been over-indulging.

Typically, chawanmushi is made with eggs and dashi, a seaweed broth, but as I am often fresh out of dashi, I use my bone broth seasoned with a touch of gluten free tamari instead. Some fish sauce could also be added but be careful not to make your custards too salty. They are also usually made in a steamer but I just cook mine in the oven in a roasting pan filled with hot water.

This recipe is wonderful for using up whatever leftovers you have on hand – chicken, shrimp, veggies, mushrooms, greens – you need just a little. For my recipe below, I used cage-free eggs (from Nature’s Yoke), chicken bone broth, a left over chicken thigh (already cooked), some raw shrimp, mushrooms, green onion, cilantro, and a Fresno chili but you can feel free to use what you have in your fridge.

Chawanmushi can be eaten warm or cold but I like mine best right out of the oven. Whatever you do, don’t overcook these custards; you want a silken, creamy texture that is just barely set.

Gluten Free Savory Egg Custards

5 from 3 votes
Gluten Free Savory Egg Custards
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Gluten Free Savory Egg Custard Recipe

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Appetizer, Main Course
Cuisine: Japanese
Servings: 6 people
Calories: 105kcal
Author: Gluten Free & More


  • 4 large cage-free eggs
  • ¼ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups bone broth (beef or chicken) or gluten free chicken or beef broth
  • 2 teaspoons tamari divided
  • 4 ounces cooked chicken chopped or shredded
  • 6 medium shrimp peeled, deveined, and tails removed
  • 2 large shiitake mushrooms diced
  • 1 green onion finely chopped
  • 1 Fresno chili seeded, deveined, and finely chopped
  • Cilantro leaves for garnish


  • Preheat the oven to 425 degrees.
  • Whisk the eggs, salt, and pepper. Add the bone broth and 1 teaspoon tamari. Whisk until smooth.
  • In a small bowl, combine the chicken, shrimp, mushrooms, green onion, and chili with the remaining 1 teaspoon tamari. Divide this mixture among 6 small ramekins or oven-safe tea cups. Pour the custard into the ramekins, cover with foil, and place in a roasting pan. Fill the pan with enough hot water to go halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custard is just set. Garnish with cilantro and serve.


Nutrition Facts
Gluten Free Savory Egg Custard Recipe
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 138mg46%
Sodium 341mg14%
Potassium 94mg3%
Protein 12g24%
Vitamin A 220IU4%
Vitamin C 3.4mg4%
Calcium 27mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Broth Chicken Custard Easy Eggs Gluten-Free Gluten-Free Recipes Healthy Japanese Mushrooms Shrimp Tamari
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