i n g r e d i e n t s
1 quart cream
1 whole cooked dungenous crab
8 whole eggs
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 teaspoon fish sauce (Nam Plau)
2 tablespoons soy sauce
2 tablespoons chopped Thai basil
2 teaspoons salt

Topping
1 shallot minced
1 tablespoon butter
Fresh Chives

d i r e c t i o n s
Clean the meat from the crab, reserving both meat and shell, discarding the "guts".  Simmer cream an crab shells together along with the garlic and ginger until the cream is reduced to 3 1/3 cups.   Strain and cool the cream.  Add in a touch of fresh cream if necessary to keep the volume at 3 1/2 cups.  Mix in the eggs, fish sauce, soy sauce, basil and salt.

Gently ladle the mixture into shallow creme brulee dishes and bake in a water bath at 300 degrees until set.  Do not over bake.   The mixture should seem slightly "giggly" in the center.  Remove from the water bath and serve warm or chilled.  

p r e s e n t a t i o n
Remove and serve warm or chilled, topped with the pieces of crab meat sautéed in butter with some shallots and chives.