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Shrimp Custard

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Submitted by ivona

YIELD

servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

¼ 113.4
POUND G BABY SHRIMP
shelled, cooked *
1 237
CUP ML MILK, SKIM
2 2
LARGE LARGE EGGS
large
4 2E+1
TEASPOONS ML SHERRY
dry
2 3E+1
TABLESPOONS ML FISH SAUCE
(soy sauce or other)
2 1E+1
TEASPOONS ML GINGER
minced fresh
1 1
CLOVE CLOVE GARLIC
pressed or minced
¼ 1.3
TEASPOON ML SESAME OIL
optional
0.6
TEASPOON ML WHITE PEPPER
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 77 47% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 633mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 2%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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