*  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.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿÿÿÿÿÿ
   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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