This elegant Thai dessert, known as “Kai Jeow,” offers a surprisingly sophisticated balance of savory and sweet flavors. The silky-smooth egg custard is infused with aromatic ginger, garlic, and a hint of dry sherry, creating a delicate base that highlights the sweetness of the tiny cooked shrimp. Unlike creamy Western custards, this dish relies on the natural richness of eggs and milk, resulting in a light, airy texture that melts in your mouth. It is an ideal make-ahead dish for dinner parties, as it tastes wonderful served warm or chilled. Garnished with fragrant toasted sesame seeds, it provides a perfect, palate-cleansing finish to a spicy Thai meal or serves as a unique savory appetizer.
Shrimp Custard
Description
This elegant Thai dessert, known as "Kai Jeow," offers a surprisingly sophisticated balance of savory and sweet flavors. The silky-smooth egg custard is infused with aromatic ginger, garlic, and a hint of dry sherry, creating a delicate base that highlights the sweetness of the tiny cooked shrimp. Unlike creamy Western custards, this dish relies on the natural richness of eggs and milk, resulting in a light, airy texture that melts in your mouth. It is an ideal make-ahead dish for dinner parties, as it tastes wonderful served warm or chilled. Garnished with fragrant toasted sesame seeds, it provides a perfect, palate-cleansing finish to a spicy Thai meal or serves as a unique savory appetizer.Ingredients
Directions
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Divide the cooked shrimp evenly among 4 custard cups or small ramekins (3/4 cup size).
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Place the cups in a large baking pan deep enough to hold at least 2 inches of water.
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In a mixing bowl, whisk together the milk, eggs, sherry, fish sauce, ginger, garlic, sesame oil, and white pepper until just blended.
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Pour the egg mixture evenly into each cup over the shrimp.
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Preheat oven to 325&# 194;°F (165ðC).
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Place the baking pan on the center rack of the oven. Carefully pour boiling water into the pan until it reaches halfway up the sides of the custard cups.
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Bake until the custards are set but still jiggle slightly when gently shaken, about 25 to 35 minutes.
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Remove cups from the water bath and let stand for 10 minutes.
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While the custards bake, toast the sesame seeds in a dry frying pan over medium-low heat, shaking frequently, until golden brown, about 8 minutes.
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Remove seeds from heat immediately to prevent burning.
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Garnish each custard with the toasted sesame seeds just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 134.1kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.6g8%
- Cholesterol 137.6mg46%
- Sodium 560.0mg24%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.8g4%
- Sugars 3.4g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fish Sauce Substitute: If you cannot find fish sauce (Nam Pla or Nuoc Mam), soy sauce can be used as a substitute, though the flavor profile will be slightly different.
Storage: This dish can be made ahead. After cooling completely, cover tightly and refrigerate for up to 24 hours. Serve chilled or warmed.
Serving Suggestion: Offer additional fish sauce on the side for guests to add to taste. This dish pairs well with spicy Thai curries or stir-fries.
