Crabmeat Custard With Herbed Beurre Blanc

• 2 teaspoons butter (unsalted)
• 2 cups half-and-half
• 2 shallots (finely chopped)
• 6 large egg yolks
• 12 teaspoon salt
• 18 teaspoon black pepper (sprinkled)
• 1 cup crabmeat (loosely packed and flaked)
• 13 cup wine vinegar
• 13 cup dry vermouth
• 2 tablespoons chives (fresh and minced)
• 3 shallots (minced)
• 2 tablespoons fresh curly-leaf parsley (fresh, minced)

1. First the custard:.
2. Place the oven rack to the middle position in the oven, and set oven to 325F.
3. In a small saucepan, heat the half and half just until steam rises from the pan.
4. Remove from heat.
5. In a small skillet, melt the 2 teaspoons of butter and briefly saute the shallots, just until limp.
6. Remove from heat.
7. In a medium bowl, whisk the egg yolks until slightly thickened, add the salt, pepper, and sauteed shallots.
8. Add the flaked crabmeat and stir to combine.
9. Place the prepared ramekins in a baking pan with high sides.
10. Distribute the crabmeat mixture evenly in each ramekin.
11. Pour water until halfway up sides of the ramekins.
12. Bake the custards for 30-35 minutes.
13. Herbed Beurre Blanc.
14. In a heavy medium saucepan over high heat, combine the vinegar, vermouth, shallots salt and pepper and boil until reduced to no more than 1/4 cup.
15. Set aside until ready to serve custard.
16. Just before serving, return the shallot mixture to a low heat and melt the butter, piece by piece, whicking until it is all incorporated.
17. Stop immediately that the sauce is smooth and creamy.
18. Add the chives and parsley.
19. Unmold the custard, by running a knife around the edges, onto individual plates, and spoon the herbed butter sauce over each one.
20. Serve immediately.

butter, shallots, egg yolks, salt, black pepper, crabmeat, wine vinegar, chives, shallots, fresh curlyleaf

Taken from www.food.com/recipe/crabmeat-custard-with-herbed-beurre-blanc-298668 (may not work)