Ingredients
- 3 cups coarsely crumbled saltine or oyster crackers
- 3 dozen shucked medium oysters, raw from a jar
- ¼ cup oyster liquor (reserved from oysters)
- 1½ cups milk
- ½ cup unsalted butter (plus more for buttering the pan)
- 1 tsp kosher salt
- pinch white pepper
- 2 large eggs (beaten)
Directions
Step 1
Preheat oven to 350°F. In a buttered 2-quart casserole dish, spread a quarter of the crackers on the bottom. Arrange 12 oysters on top. Repeat with remaining crackers and oysters, finishing with crackers for seven layers total. In a small saucepan, combine the oyster liquor, milk, butter, salt and pepper. Bring to a simmer over medium heat then remove from heat. Cool for five minutes. Slowly whisk milk mixture into beaten eggs. Pour over layered oysters. Bake for 45-55 minutes until thickened and bubbly. If the top is not sufficiently browned, broil until golden. Allow to cool for 10 minutes, then serve.
Step 2
Enjoy with Cakebread Cellars Napa Valley Chardonnay.