1/4 lb Shelled,cooked tiny shrimp
1 c  Nonfat milk
2    Large eggs
4 ts Dry sherry
2 tb Fish sauce*
2 ts Minced fresh ginger
1    Garlic clove,minced/pressed
1/4 ts Oriental sesame oil (opt)
1/8 ts White pepper
1 tb Sesame seed

* – NAM PLA or NUOC MAM, or soy sauce.
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1. In each of 4 custard cup or bowls (3/4 cup size), place 1/4 of the
shrimp. Set cups in a large baking pan at least 2″ deep.
2. In a bowl, combine milk, eggs, sherry, 2 teaspoons fish sauce, ginger,
garlic, oil, and pepper; beat lightly just to blend. Pour 1/4 of the
mixture into each cup.
3. Set pan on center rack of a 325F. oven. Pour boiling water onto pan
around cups to level of custard. Bake until custard jiggles only slightly
when gently shaken, 25-35 minutes. Lift cups from pan. Let stand at least
10 minutes. If made ahead, let cool, then cover and chill up to a day.
4. Meanwhile, toast sesame seeds in a 6-8″ frying pan over medium-low heat,
shaking pan often until seed is golden, about 8 minutes; remove from pan
and set aside. Just before serving, garnish custards with sesame seed.
Offer warm or cold, with fish sauce to add to taste.