Steamed Crabmeat And Coconut Milk Custards

• 2 2/3 cups canned unsweetened coconut milk
• 3 lemongrass stalks, bottom 8 inches only, crushed and coarsely chopped
• 2 Tbspn plus 2 tspn coarsely chopped
• 1 cup loosely packed cilantro leaves and stems, plus leaves for sprinkling
• 6 large egg yolks, lightly beaten
• 3/4 tspn coarse salt
• 1/8 tspn freshly ground pepper
• 1/4 pound lump crabmeat, picked over and patted dry with paper towel
• Crisp toasts or crackers, for serving

1. 1. Bring coconut milk, lemongrass, ginger, and cilantro to a simmer in a small saucepan over medium-high heat. Remove from heat; let stand 1 hour
2. 2. Pour through a fine sieve into a medium bowl; discard solids. Whisk in egg yolks, salt, and pepper
3. 3. Ladle into four 8-ounce, 2-inch-high ramekins. Divide crabmeat evenly among ramekins; sprinkle each with 3 or 4 cilantro leaves
4. 4. Fill a large pot fitted with a round wire rack or a steamer insert with enough water to just come up to rack. Bring water to a simmer over medium-high heat. Carefully place ramekins in steamer; cover pot. Steam custards over medium heat, checking occasionally to make sure water doesn't completely evaporate, until just set, 18 to 25 minutes
5. Place each custard on a saucer. Serve immediately with crisp toasts or crackers.

milk, stalks, tbspn, cilantro, egg yolks, salt, ground pepper, lump crabmeat, crackers

Taken from www.epicurious.com/recipes/member/views/steamed-crabmeat-and-coconut-milk-custards-50077597 (may not work)