• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shrimp Custard

  • Recipe Submitted by on

Category: Desserts, Fish

 Ingredients List

  • 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

 Directions

* - NAM PLA or NUOC MAM, or soy sauce.

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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