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Crab Custard With Lemon Butter Sauce

A home-style Crab Custard With Lemon Butter Sauce made with Whipping Cream, Milk, and Butter Cut In. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 cup
• 3/4 cup
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Cook brocolli florets in boiling salted water just until tender-crisp; drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.

2. 2

   Divide crab meat with brocolli among the ramekins.

3. 3

   In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.

4. 4

   Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.

5. 5

   Make Lemon Butter Sauce and pour onto 6 to 8 serving plates.

6. 6

   In small saucepan, heat wine and chopped shallot.

7. 7

   Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.

8. 8

   Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.

9. 9

   Whisk in cream and lemon juice.

10. 10

    Keep warm in the top of a double boiler set over hot water until serving time.