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seafood or savory custard

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Joined: 05 Jan 2008
Posts: 99
Location: Dutchess County, NYS

PostPosted: Thu Jan 17, 2008 7:20 pm    Post subject: seafood or savory custard Reply with quote

I invented a wonderful baked seafood custard with a simple eggs and milk or half and half cut with a little clam juice and extra yolks. I put it into individual ramekins with crabmeat and little bits of cooked, firm fleshed fish like halibut or pollock, and maybe a shrimp and a clam. Not too much seafood; about a total of 2 T per ramekin. A drop of worchestershire sause, salt, white pepper. I baked the ramekins in the oven at I don't know what temp in a baking dish with about an inch of boiling water in there for I don't remember how long. Problem is, I lost my recipe! The idea is to have a seafoody tasting silky custard, slightly browned (to golden) on top...maybe I topped it with a little grated cheese...and not have a watery leakage from the seafood. How did I do it? Anyone have a reliable recipe? The custard had the same texture as cup custard when it worked...I've just lost the proportions of milk/cream to egg to egg yolk...
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PostPosted: Fri Jan 18, 2008 6:23 pm    Post subject: Reply with quote

I cook savoury custards (I use raw scallops, mushrooms, basil leaves etc.) using a tin of cream of mushroom or chicken soup (std can) with three eggs. Thats it. I cook mine in the bowls to be served in (Chinese bowls, but ramekins just as good) covered with aluminium foil and steamed in a Chinese bamboo steamer for 20 - 40 mins, a wide time range I know, but that is what I found, so testing is essential. Result as you describe, very light and wonderful flavours.
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