Quebecois Crab Custard With Lemon Butter Sauce

Recipe by Elmotoo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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