*  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.  

  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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