Crab Custard with Lemon Butter Sauce

• 1 each broccoli florets medium bunch, cut into florets
• 1/2 pound crab meat fresh or frozen, rimmed of cartilege
• 3 large eggs
• 3/4 cup heavy whipping cream
• 3/4 cup milk
• 1 x salt and white pepper
• 1 pinch nutmeg
• 1/2 cup white wine
• 1 each shallots dry,, fine chopped
• 1 cup butter cut in pieces
• 1/4 cup heavy whipping cream
• 1 each lemon juice of

1. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at medium (50 percent).
2. Cook brocolli florets in boiling salted water just until tender-crisp; drain.
3. Generously brush 6 to 8 ramekin or custard cups with melted butter.
4. Divide crab meat with brocolli among the ramekins.
5. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.
6. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
7. Oven poach for 1 hour at 325F or until set.
8. (A knife inserted in centre should come out clean.)
9. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates.
10. Run a knife around the edge of each ramekin and unmold onto sauce.
11. Lemon Butter Sauce:
12. In small saucepan, heat wine and chopped shallot.
13. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
14. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
15. Whisk in cream and lemon juice.
16. Keep warm in the top of a double boiler set over hot water until serving time.

broccoli, crab meat, eggs, heavy whipping cream, milk, salt, nutmeg, white wine, shallots, butter, heavy whipping cream, lemon juice of

Taken from recipeland.com/recipe/v/crab-custard-lemon-butter-sauce-36610 (may not work)