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.
- 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
- 1 cup half-and-half
- 1 dash white pepper
- bay leaf
- Preheat oven to 300 degrees.
- In a skillet, melt the butter over moderate heat, add the onion, and cook, stirring, till softened, 2 to 3 minutes.
- Add the curry powder and cook, stirring 2 minutes longer.
- 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.
- Butter six 1/2 cup ramekins and divide the mix among them.
- In another bowl, combine the remaining 2 eggs, half-and-half, and white pepper and whisk till blended well.
- Pour into ramekins equal amounts.
- Garnish tops with a bay leaf.
- Bake until golden, about 25 minutes.
- Serve hot.