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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A curried meat custard that is served as a starter for a seafood meal. Served during the plantation era in the low country. I love to serve it in small ramekins for a unique surprise experience. Ingredients:
3 tablespoons butter |
1 medium onion, finely chopped |
1 tablespoon curry powder |
1 1/2 cups finely chopped cooked beef or 1 1/2 cups veal or 1 1/2 cups pork |
1 slice white bread, soaked in milk and squeezed dry |
2 tablespoons chopped almonds |
2 tablespoons fresh lemon juice |
3 large eggs |
1/2 teaspoon sugar |
salt |
1 cup half-and-half |
1 dash white pepper |
bay leaf |
Directions:
1. Preheat oven to 300 degrees.
2. In a skillet, melt the butter over moderate heat, add the onion, and cook, stirring, till softened, 2 to 3 minutes.
3. Add the curry powder and cook, stirring 2 minutes longer.
4. Transfer the onions to a mixing bowl, add the meat, bread, almonds, lemon juice, one of the eggs, sugar, and the salt and blend thoughly.
5. Butter six 1/2 cup ramekins and divide the mix among them.
6. In another bowl, combine the remaining 2 eggs, half-and-half, and white pepper and whisk till blended well.
7. Pour into ramekins equal amounts.
8. Garnish tops with a bay leaf.
9. Bake until golden, about 25 minutes.
10. Serve hot.
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