Shrimp Custard

Main Ingredient: Shellfish Shrimp Various Fish Eggs
Course: Puddings and custards Various Main Dishes
Yield:

Shrimp Custard ingredients

1⁄4 lb Shelled,cooked tiny shrimp
1 c Non-fat Milk
2 large eggs
4 t Dry sherry
2 T Fish sauce*
2 t Minced fresh ginger
1 garlic clove,minced/pressed
1⁄4 t Oriental sesame oil (opt)
1⁄8 t white pepper
1 T Sesame seeds

Cooking Shrimp Custard

1. * - NAM PLA or NUOC MAM, or soy sauce.
2. 1. In each of 4 custard cup or bowls (3/4 cup size), place 1/4 of the shrimp.
3. Set cups in a large baking pan at least 2 deep.
4. 2. In a bowl, combine milk, eggs, sherry, 2 teaspoons fish sauce, ginger, garlic, oil, and pepper; beat lightly just to blend.
5. Pour 1/4 of the mixture into each cup. 3. Set pan on center rack of a 325'F.
6. oven. Pour boiling water onto pan around cups to level of custard.
7. Bakei until custard jiggles only slightly when gently shaken, 25-35 minutes.
8. Lift cups from pan. Let stand at least 10 minutes.
9. 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.
10. Just before serving, garnish custards with sesame seed.
11. Offer warm or cold, with fish sauce to add to taste.