Shrimp Custard
Submitted by ivona
Silky baked shrimp custard with baby shrimp, fresh ginger, dry sherry, and fish sauce, topped with toasted sesame seeds. An elegant Asian-inspired appetizer or light main that’s smooth, savory, and surprisingly simple to make.
YIELD
servingsPREP
15 minCOOK
35 minREADY
1 hrsThis savory custard is a quiet showstopper. Silky, ginger-laced egg custard cradles tender baby shrimp in every spoonful.
Dry sherry and fish sauce give the base an umami backbone, while a touch of sesame oil adds fragrant warmth. Baked in a gentle water bath, the custard sets into something impossibly smooth.
Serve it warm or chilled with toasted sesame seeds scattered on top and extra fish sauce on the side for dipping.
Chef Tips
- Beat the egg mixture gently; you want it blended, not frothy, for the smoothest texture
- The water bath is essential: it insulates the custard from direct heat so it stays silky instead of rubbery
- These can be made a day ahead and chilled, making them a stress-free starter for dinner parties
- Toast sesame seeds just before serving so they stay crunchy against the soft custard
Ingredients
Directions
In each of 4 custard cup or bowls (¾ cup size), place ¼ 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 ¼ of the mixture into each cup.
Set pan on center rack of a 325 degree Fahrenheit oven.
Pour boiling water onto 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 seeds 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.
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