Crab Custard with Lemon Butter Sauce

Directions

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).

Cook brocolli florets in boiling salted water just until tender-crisp; drain.

Generously brush 6 to 8 ramekin or custard cups with melted butter.

Divide crab meat with brocolli among the ramekins.

In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.

Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.

Oven poach for 1 hour at 325F or until set.

(A knife inserted in centre should come out clean.)

Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce.

Lemon Butter Sauce:

In small saucepan, heat wine and chopped shallot.

Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.

Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.