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Crab Custard With Lemon Butter Sauce
Adapted from A Taste of
Quebec by Julian Armstrong. This is an example of a savory custard.
You can also prepare this in pot de creme cups for a very elegant
presentation. Serve with micro-greens salad with lemon
vinaigrette.
Serves 6 -8 Light Lunch or Appetizer
I N
G R E D I E N T S
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
salt
white pepper
3 whole eggs
1 pinch ground nutmeg
I
N S T R U C T I O N S
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.
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Custards
Flan, Creme Caramel, Creme Brulee, and
Pots de Creme are all variations on an egg custard.
Each of these desserts uses a combination of eggs and milk or cream. Creme Caramel
and Flan have a layer of caramel that is on top of the custard once it is inverted onto a
plate. The Creme Brulee custard is cooked then chilled. A thin layer of
sugar is sprinkled on top then crystallized with a hot "salamander" or cooking
torch, or under a broiler. Pots de Creme is very rich using egg yolks and cream with
a variety of flavorings form simple vanilla to mocha, pumpkin, or lime. This dessert is
served in a small lidded pot that bears the same name as the dessert.
Love Pots De Creme?
Visit our new Web site www.potsdecreme.com
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