Baked crab custard pots

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Michel Roux Jr.
From Saturday Kitche

Ingredients

  • 4 free-range egg yolks
  • 200ml/7fl oz milk
  • 60ml/4 tbsp double cream
  • 100g/3½oz brown crab meat
  • 1 tsp freshly ground nutmeg
  • 125g/4½oz white crab meat
  • 1 spring onion, thinly sliced
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 400g/14oz small tomatoes, thinly sliced
  • salt and freshly ground black pepper
  • 2 tbsp finely chopped micro basil, to serve
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