Savory Seafood Custard
Yield
4 servingsPrep
20 minCook
35 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
clam juice
|
*
|
| 4 | large |
egg whites
|
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | teaspoons |
ginger
minced |
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 4 | each |
clams
|
*
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
clam juice
|
*
|
| 4 | large |
egg whites
|
|
| 3E+1 | ml |
fish sauce
|
|
| 1E+1 | ml |
ginger
minced |
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 4 | each |
clams
|
*
|
| 59 | ml |
water
|
|
Directions
Place 1 clam in each of 4 custard cups or bowls (¾ cup size). Set the cups in a large baking pan at least 2" deep.
In a bowl, combine reserved ¼ cup liquid from cooked clams, and ginger; beat lightly just to blend.
Pour ¼ of the mixture into each cup.
Set pan on center rack of an 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.
