|Shelled cooked shrimp||1⁄4 Pound (Use Tiny Sized)|
|Nonfat milk||1 Cup (16 tbs)|
|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|
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