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