Shrimp Custard

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.

Cooking Method: Baking, Boiling, Frying

Cuisine: Thai

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 134.1

Dietary: Gluten-free

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

1/4 pound Shelled,cooked tiny shrimp
1 cup Nonfat milk
2 Large Eggs
4 teaspoon Dry sherry
2 tablespoon Fish sauce*
2 teaspoon Minced fresh ginger
1 Clove Garlic, minced/pressed
1/4 teaspoon Oriental sesame oil (opt)
1/8 teaspoon White pepper
1 tablespoon Sesame seed

Directions

1
Divide the cooked shrimp evenly among 4 custard cups or small ramekins (3/4 cup size).
2
Place the cups in a large baking pan deep enough to hold at least 2 inches of water.
3
In a mixing bowl, whisk together the milk, eggs, sherry, fish sauce, ginger, garlic, sesame oil, and white pepper until just blended.
4
Pour the egg mixture evenly into each cup over the shrimp.
5
Preheat oven to 325&# 194;Â°F (165ÃÂ°C).
6
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.
7
Bake until the custards are set but still jiggle slightly when gently shaken, about 25 to 35 minutes.
8
Remove cups from the water bath and let stand for 10 minutes.
9
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.
10
Remove seeds from heat immediately to prevent burning.
11
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.

Keywords: thai, custard, shrimp, egg, savory, dessert, steamed, ginger, garlic, sesame, sherry, fish sauce, appetizer, light, silky, asian, make-ahead, party food

Read it online: https://www.chefs-mate.com/recipe/shrimp-custard/