Crabmeat Custard With Herbed Beurre Blanc

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 teaspoons butter (unsalted)
• 2 cups half-and-half
• 2 shallots (finely chopped)
• 6 large egg yolks
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper (sprinkled)
• 1 cup crabmeat (loosely packed and flaked)
• 1/3 cup wine vinegar
• 1/3 cup dry vermouth
• 2 tablespoons chives (fresh and minced)
• 3 shallots (minced)
• 2 tablespoons fresh curly-leaf parsley (fresh, minced)

Recipe

• 1 first the custard:.
• 2 place the oven rack to the middle position in the oven, and set oven to 325°f.
• 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.