Japanese Egg Custard Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an Atkins recipe that I found in a friends cookbook and am saving for future reference. Ingredients:
1 cup diced shrimp |
3 water chestnuts, diced |
6 mushrooms, diced |
2 scallions, chopped |
1 tablespoon sherry wine |
4 eggs, beaten |
1 teaspoon salt |
3 cups beef broth |
12 leaves spinach |
Directions:
1. Preheat oven to 300 degrees F.
2. Combine shrimp, water chestnuts, mushrooms, and scallions.
3. Divide evenly in 6 oven-safe custard cups.
4. Whisk eggs, salt, sherry and broth.
5. Divide broth mixture evenly between the cups.
6. Cover the broth in each custard cup with two leaves spinach.
7. Fill a large baking pan with 2-3 inches of boiling water.
8. Place the custard cups in the pan and cover with tin foil.
9. Bake for 30 minutes or until the mixture is set.
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