Seafood ramekins
1- Put the cream in a bowl. Add the curry powder, a pinch of sea salt and well drained seafood. Stir together.
2- Place 2 teaspoon of curry powder in the Aroma Diffuser and fill with water up to the “Max” level.
3- Mix the cornflour with a little of the milk to form a paste. Beat the two eggs and egg yolk together with the remaining milk. Add the cornflour paste and beat until well mixed.
4- In a separate bowl, break the rusk into fine crumbs, add the sesame seeds and mix. Grease six small ramekins.
5- Place the seafood mixture in the base of the ramekins. Slowly pour in the egg mixture. Sprinkle the sesame and breadcrumb mixture on top. Place the ramekins in the 2 steam baskets.
6- Cook for about 25 - 30 minutes, the exact time will depend on the size of the ramekins (use the point of a knife to check if the mixture has set).
Try this: Substitute 150 g of seafood mix instead of the mussels, scallops and prawns.