Shrimp Custard

* Exported from MasterCook *

SHRIMP CUSTARD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Shelled,cooked tiny shrimp
1 c Nonfat milk
2 Large eggs
4 ts Dry sherry
2 tb Fish sauce*
2 ts Minced fresh ginger
1 Garlic clove,minced/pressed
1/4 ts Oriental sesame oil (opt)
1/8 ts White pepper
1 tb Sesame seed

* - NAM PLA or NUOC MAM, or soy sauce.
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1. In each of 4 custard cup or bowls (3/4 cup size),
place 1/4 of the shrimp. Set cups in a large baking
pan at least 2" deep.
2. 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.
3. Set pan on center rack of a 325'F. oven. Pour
boiling water onto pan around cups to level of
custard. Bake until custard jiggles only slightly when
gently shaken, 25-35 minutes. Lift cups from pan. Let
stand at least 10 minutes. If made ahead, let cool,
then cover and chill up to a day.
4. Meanwhile, toast sesame seeds in a 6-8" 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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