Quebecois Crab Custard With Lemon Butter Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 pepper
• 1 pinch ground nutmeg
• 1/2 cup wine
• 1 shallot, finely chopped
• 1 cup butter, cut in pieces
• 1/4 cup whipping cream
• 1 lemon, juice of

Recipe

• 1 cook broccoli florets in boiling salted water just until tender-crisp; drain.
• 2 generously brush 6 to 8 ramekin or custard cups with melted butter.
• 3 divide crab meat with broccoli among the ramekins. in a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.
• 4 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.).
• 5 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.
• 6 lemon butter sauce:.
• 7 in small saucepan, heat wine and chopped shallot.
• 8 bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• 9 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.
• 10 keep warm in the top of a double boiler set over hot water until serving time.