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Shrimp Custard

the.instructor's picture
Ingredients
  Shelled cooked shrimp 1⁄4 Pound (Use Tiny Sized)
  Nonfat milk 1 Cup (16 tbs)
  Eggs 2 Large
  Dry sherry 4 Teaspoon
  Fish sauce/Soy sauce 2 Teaspoon (Nam Pla / Nuoc Mam)
  Minced fresh ginger 2 Teaspoon
  Garlic 1 Clove (5 gm), minced / pressed
  Oriental sesame oil 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Sesame seed 1 Tablespoon
Directions

In each of 4 custard cups or bowls (3/4-cup size), place 1/4 of the shrimp.
Set cups in a large baking pan at least 2 inches 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° oven.
Pour boiling water into pan around cups to level of custard.
Bake until custard jiggles only slightly when gently shaken, 25 to 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 seed in a 6 to 8-inch 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

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Shrimp

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