Shrimp Custard
Yield
servingsPrep
15 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
baby shrimp
shelled, cooked |
* |
| 1 | cup |
milk, skim
|
|
| 2 | large |
eggs
large |
|
| 4 | teaspoons |
sherry
dry |
|
| 2 | tablespoons |
fish sauce
(soy sauce or other) |
|
| 2 | teaspoons |
ginger
minced fresh |
|
| 1 | clove |
garlic
pressed or minced |
|
| ¼ | teaspoon |
sesame oil
optional |
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
baby shrimp
shelled, cooked |
* |
| 237 | ml |
milk, skim
|
|
| 2 | large |
eggs
large |
|
| 2E+1 | ml |
sherry
dry |
|
| 3E+1 | ml |
fish sauce
(soy sauce or other) |
|
| 1E+1 | ml |
ginger
minced fresh |
|
| 1 | clove |
garlic
pressed or minced |
|
| 1.3 | ml |
sesame oil
optional |
|
| 0.6 | ml |
white pepper
|
|
| 15 | ml |
sesame seeds
|
|
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.
