Shrimp custard
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Shrimp custard
  Shrimp    Custard    Eggs    Shellfish  
Last updated 6/12/2012 12:57:08 AM. Recipe ID 19564. Report a problem with this recipe.
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      Title: Shrimp custard
 Categories: Eggs, Shellfish
      Yield: 4 Servings
    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.
  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.
  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.
  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.
  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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Recipe ID 19564 (Apr 03, 2005)

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