Quebecois Crab Custard With Lemon Butter Sauce

• 1 bunch broccoli, small florets
• 12 lb crabmeat, trimmed of cartilage (fresh or frozen)
• 3 eggs
• 34 cup whipping cream
• 34 cup milk
• 1 pinch salt
• 1 pinch white pepper
• 1 pinch ground nutmeg
• 12 cup white wine
• 1 shallot, finely chopped
• 1 cup butter, cut in pieces
• 14 cup whipping cream
• 1 lemon, juice of

1. Cook broccoli florets in boiling salted water just until tender-crisp; drain.
2. Generously brush 6 to 8 ramekin or custard cups with melted butter.
3. Divide crab meat with broccoli among the ramekins.
4. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.
5. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
6. Oven poach for 1 hour at 325F or until set.
7. (A knife inserted in centre should come out clean.
8. ).
9. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates.
10. Run a knife around the edge of each ramekin and un mold 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, crabmeat, eggs, whipping cream, milk, salt, white pepper, ground nutmeg, white wine, shallot, butter, whipping cream, lemon

Taken from www.food.com/recipe/quebecois-crab-custard-with-lemon-butter-sauce-134686 (may not work)