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. ---------------------------------------------------------------------------
Nutrition
Ingredients
