Name: Quick Korean Egg Custards with Shrimp
Total time: 20 min
Ingredients: 1 scallion, thinly sliced; 2 cups chicken stock or low-sodium chicken broth; 1/2 teaspoon kosher salt; 8 small shelled and deveined shrimp (5 ounces); 2 teaspoons Asian fish sauce; 8 large eggs; Toasted sesame seeds, for garnish; Toasted sesame oil, for garnish

custard

Can I use whole eggs instead of just yolks in my custard?

How can I avoid getting a 'skin' on top of my custard?

What is the difference between custard and pudding?

Can I use custard to replace cream in recipes?

Chef and TV personality Judy Joo tops these silky, light and supersimple egg custards with sweet shrimp, fresh scallion and toasted sesame seeds.

Slideshow: Korean Recipes

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chicken stock

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Homemade Custard Recipe 

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Quick Korean Egg Custards with Shrimp

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