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Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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.