1 bunch broccoli, cut into small florets
3/4 cup whipping cream
3/4 cup whole milk
1/2 lb crab meat (fresh or frozen), picked over
3 whole eggs
1 pinch ground nutmeg
Pot de creme cups or ramekins can be filled ahead and baked in a water bath at the last minute, or reheat the cooked custard in a microwave oven for about 2 minutes at Medium (50 percent).
Cook broccoli florets in boiling salted water just until tender-crisp; drain.
Generously brush 6 to 8 ramekin or custard cups, or pot de creme cups with melted butter.
Divide crab meat with broccoli among the dishes.
In a bowl, whisk together the eggs, cream and milk; season with salt, white pepper and nutmeg.
Fill the dishes three-quarters full with the custard and set in
a shallow pan of hot water, covered with aluminum foil.
Bake for 1 hour at 325F or until set. (A toothpick inserted into the custard should come out clean.) **Note: The smaller the dish the faster the cooking time so adjust time as needed for dish size.
Posted: 9/16/2009 4:33:42 PM