Recipe

Quebecois Crab Custard With Lemon Butter Sauce Recipe

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Ingredients

Directions

Step #1 Cook broccoli florets in boiling salted water just until tender-crisp; drain.
Step #2 Generously brush 6 to 8 ramekin or custard c with melted butter.
Step #3 Divide crab meat with broccoli among the ramekins.
Step #4 In a bowl, whisk together the eggs, cream & milk; season this with salt, pepper & nutmeg.
Step #5 Fill ramekins three-quarters full with the custard & set in a shallow pan of hot water.
Step #6 Oven poach for 1 hr at 325F or until set.
Step #7 (A knife inserted in centre should come out clean.
Step #8 ).
Step #9 Make Lemon Butter Sauce & pour onto 6 to 8 serving plates.
Step #10 Run a knife around the edge of each ramekin & un mold onto sauce.
Step #11 Lemon Butter Sauce:.
Step #12 In small saucepan, heat wine & sliced shallot.
Step #13 Bring to a boil & reduce over medium-high heat until only 2 tbsps of liquid remain.
Step #14 Reduce heat to low & whisk in butter, a few pieces at a time, until sauce is smooth & all the butter is incorporated.
Step #15 Whisk in cream & lemon juice.
Step #16 Keep warm in the top of a double boiler set over hot water until serving time.
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