A savory custard.
Coddled and creamy, these eggs are not just for dessert.
…the sweet and salty deliciousness of an Asian fish sauce, coupled with the savory sensation of steamed shrimp will satisfy you above and beyond any delicate dessert desire.
Well, maybe ~ maybe not.
In any case, these custard cups are quite delightful as a warm little treat.
Asian Custard Cups and Shrimp
4 large eggs
1 cup chicken broth
1 tsp. Redboat Fish Sauce
1/4 tsp. sea salt
6 small shelled and deveined shrimp
fresh ground pepper
In a large bowl, whisk together the eggs, broth, and fish sauce. Add salt. Pour the mixture into two small bowls or ramekins.
Fill a large stockpot with enough water rise to about 2/3 of the way up the sides the small bowls once inside the pot. Bring to a boil.
Slowly immerse the two small bowls and reduce water to a simmer.
Cover and simmer for about 10-12 minutes, until the custards are a bit wobbly – but not ‘liquidy.’
Divide the shrimp between the bowls and simmer for another 3-5 minutes.
Remove bowls from water, and allow to “set” for an additional 2-3 minutes.
Sprinkle with freshly ground pepper and garnish as desired.