Ingredients:
1 bunch broccoli, small florets
1/2 lb crabmeat, trimmed of cartilage ( fresh or frozen)
3 eggs
3/4 cup whipping cream
3/4 cup milk
1 pinch salt
1 pinch white pepper
1 pinch ground nutmeg
1/2 cup white wine
1 shallots, finely chopped
1 cup butter, cut in pieces
1/4 cup whipping cream
1 lemons, juice of
Directions:
Cook broccoli florets in boiling salted water just until tender-crisp; drain.
Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with broccoli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.).
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and un mold onto sauce.
Lemon Butter Sauce:.
In small saucepan, heat wine and chopped shallot.
Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice.
Keep warm in the top of a double boiler set over hot water until serving time.
Servings: 6-8
Time preparation: 30 min.
Time total: 90 min.