1 each Broccoli 1/2 pound Crab meat 3 large lightly beaten Eggs 3/4 cup Whipping cream 3/4 cup Milk 1 pinch Salt 1 dash White pepper 1 pinch ground Nutmeg 1/2 cup White wine 1 each finely chopped Shallot 1 cup melted Butter 2 tablespoons Lemon juice
Cut broccoli into small florets and cook in boiling salted water just until tender but still crisp; drain.
Generously brush 6 custard cups with part of the melted butter. Divide crab meat and broccoli among the custard cups.
In a bowl, whisk together eggs, whipping cream and milk; season with salt, pepper and nutmeg. Fill custard cups 3/4 full with the custard and set in a shallow pan of hot water.
Oven poach for 1 hour at 325°F or until firm. A knife inserted in centre should come out clean.
Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a little at a time, until sauce is smooth and all the butter is incorporated then whisk in the lemon juice.
Run a warm knife around the edge of the custard cups to unmold. Invert onto individual serving plates and drizzle with the lemon butter sauce.