Title: Shrimp Custard
Categories: Egg Shellfish
Yield: 4 Servings

1/4	lb	Shelled,cooked tiny shrimp
1	c	Nonfat milk
2		Large eggs
4	ts	Dry sherry
2	tb	Fish sauce*
2	ts	Minced fresh ginger
1		Garlic clove,minced/pressed
1/4	ts	Oriental sesame oil (opt)
1/8	ts	White pepper
1	tb	Sesame seed

* - NAM PLA or NUOC MAM, or soy sauce.

In each of 4 custard cup or bowls (3/4 cup size), place 1/4 of the shrimp. Set cups in a large baking pan at least 2" deep.

In a bowl, combine milk, eggs, sherry, 2 teaspoons fish sauce, ginger, garlic, oil, and pepper; beat lightly just to blend. Pour 1/4 of the mixture into each cup.

Set pan on center rack of a 325'F. oven. Pour boiling water onto pan around cups to level of custard. Bake until custard jiggles only slightly when gently shaken, 25-35 minutes. Lift cups from pan. Let stand at least 10 minutes. If made ahead, let cool, then cover and chill up to a day.

Meanwhile, toast sesame seeds in a 6-8" frying pan over medium-low heat, shaking pan often until seed is golden, about 8 minutes; remove from pan and set aside. Just before serving, garnish custards with sesame seed. Offer warm or cold, with fish sauce to add to taste.

previous

next