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1
First the custard:.
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2
Place the oven rack to the middle position in the oven, and set oven to 325F.
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3
In a small saucepan, heat the half and half just until steam rises from the pan.
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4
Remove from heat.
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5
In a small skillet, melt the 2 teaspoons of butter and briefly saute the shallots, just until limp.
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6
Remove from heat.
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7
In a medium bowl, whisk the egg yolks until slightly thickened, add the salt, pepper, and sauteed shallots.
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8
Add the flaked crabmeat and stir to combine.
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9
Place the prepared ramekins in a baking pan with high sides.
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10
Distribute the crabmeat mixture evenly in each ramekin.
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11
Pour water until halfway up sides of the ramekins.
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12
Bake the custards for 30-35 minutes.
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13
Herbed Beurre Blanc.
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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.
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15
Set aside until ready to serve custard.
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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.
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17
Stop immediately that the sauce is smooth and creamy.
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18
Add the chives and parsley.
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19
Unmold the custard, by running a knife around the edges, onto individual plates, and spoon the herbed butter sauce over each one.
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20
Serve immediately.
