Thanks for your idea, which I adapted for dinner last night. We had some 'shmoo' which we saved from our steamed Dungeness the night before.
I mixed the reserved shmoo (about 1/3 c. of only the really smooth stuff) with 4 eggs, very thinly-sliced rehydrated shitakes, chopped chives, pinch S&P, tiny drizzle of soy and sesame oil. Poured custard into 3 greased ramekins, covered each w/ foil, and placed in steamer on low heat til set, about 10-15 min.
Prepared hubby to order pizza or something if this tanked, but no worries--it turned out beautifully. It was pillowy and soft, but slightly gooey right at the core. Was worried that the shmoo would be too fishy, but flavors balanced well. Served it w/ a side salad using slivers of the bitter radicchio that I posted about below. Thanks again for the great idea and helping me to not waste the golden treasure.