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
Method
-
Preheat the oven to 160C/140 Fan/Gas 3.
-
In a bowl, beat together the egg yolks, milk and cream. Stir in the brown crab meat and nutmeg and season with salt and pepper.
-
Pour the mixture into four ramekin dishes. Place the dishes in a large baking tray filled half-way with boiling water. Bake for 30 minutes, or until set. Leave to cool.
-
In a clean bowl, toss the white crab meat with the spring onion, olive oil and lemon juice.
-
Place the sliced tomatoes on top of the custard pots, spoon over the white crab meat mixture, sprinkle with the micro basil and serve.