Charleston Hobotee

"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."
 
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Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I have been cooking since I was 8 years old. I have collected cookbooks and recipes all my life. Started my own recipe file when I was 11. My biggest meal that I have prepared on my own was a Barbeque on the 4th of July for 50 people back in the 80's. My favorite Chef is Paula Deen.
 
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