Egg Custards (Part Deux) - Savory

Other than the typical southern applications, I had my first taste of savory custards traveling in Thailand.

Climbing down into those long boats - a mere $4 an hour, including the driver - and making our way up and down the crowded waterway. There would be the usual green mango and syrup... an occasional shrimp curry puff... an odd, no-name fish grilled up on a skewer... and then there would be the custard boats -



Open fire pits built into the center of the craft with metal grates bridging the sides of the boat. The tops were jam-packed with bamboo steamers loaded with Asian style steamed custards in little banana leaf cups.... and for a measly 25Baht, you could get one handed to you on a 15 foot pole. It's not your grandmother's egg custard, for sure. Its an acquired taste.... a light, eggy custard enveloping some rather unorthodox ingredients - dried squid and shrimp, pork fat, Asian pickles, hot chilies, green curry... fish sauce. The end result is an intense flavor burst.



My best friend's aunt in Rayong, showed me how to make my own - when I didn't have access to those little boat thingys.



Savory Custards

Makes 6

Ingredients

1 Teaspoon Dried Shrimp or Tiny Dried Fish

4 Eggs

1/2 Teaspoon Fish Sauce

1 Tablespoon Coconut Milk

2 Tablespoons Water

2 Tablespoons Chinese Sausage (Chopped) or leftover Asian BBQ pork - Chopped

2 Tablespoons Green Onion

Toasted Sesame Oil

Oyster Sauce or Green Curry

1 Bamboo Steamer (or 1 Large Pot with lid and a steamer basket)

6 4-Ounce Egg Cups

1 Small Mixing Bowl

Whisk

Soak the dried shrimp for 30 minutes and chop very fine. I've done it both ways (soaked and dried) - so it is a matter of taste
In the bowl, beat the eggs and the fish sauce.
Add the water and coconut milk and beat rapidly, blending well.
Add the pork, shrimp and onions to the eggs, mixing well
Fill the egg cups
Place the steamer over a pot of water, or place the steaming basket in the pot and heat the water on low until steaming.
Place the filled cups in the steamer and cook (covered) on low for 15 to 20 minutes.
Remove from the steamer and top with chopped chilies, or a little oyster sauce, or a little green curry and a few drops of toasted sesame oil.