Oeufs Ma Lieu De Naissance

• 1 cup butter
• 1 14 cups flour
• 34 teaspoon salt
• 34 teaspoon fresh cracked pepper
• 4 12 cups evaporated milk
• 12 cup heavy cream
• 14 cup cognac (or brandy)
• 1 lb butter
• 1 12 lbs crabmeat (picked over, shredded)
• 18 eggs (beaten)

1. Heat butter in a saucepan until foamy.
2. Add flour, salt and pepper.
3. Whisk until smooth.
4. Stir in milk and cream.
5. Simmer until thickened.
6. Stir in cognac.
7. Keep warm.
8. Meanwhile, heat butter in a skillet.
9. Add crab.
10. Sweat over low heat fo 8 minutes.
11. Meanwhile, pour the eggs in 8 heavily sprayed 4 inch ramekins.
12. Steam until set (about 15 minutes).
13. Run a knife around edges to remove.
14. Invert 1 each onto 4 plates.
15. Top with crab mix, then second layer of egg.
16. Top with sauce.
17. WOW!

butter, flour, salt, fresh cracked pepper, milk, heavy cream, cognac, butter, crabmeat, eggs

Taken from www.food.com/recipe/oeufs-ma-lieu-de-naissance-166079 (may not work)