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| 1 Esslöffel | butter unsalted |
| 2 Tasse | heavy cream |
| 1 | Garlic head; split in half |
| 4 | egg yolks |
| 2 Esslöffel | shallots minced |
| 1/4 Tasse | Cognac |
| 1 Prise | cayenne pepper |
| 1 x ca. 450 g | Crab meat; picked over |
| | salt |
| | white pepper freshly ground |
| | Champagne Sabayon I; see * Note |
| 1 Esslöffel | parsley |
| | Finely-chopped red onions |
| | Finely-chopped hard-boiled egg whites |
| | Finely-chopped hard-boiled egg yolks |
| | capers drained |
| | Caviar |
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* Note: See the "Champagne Sabayon I" recipe which is included in this collection.
Preheat the oven to 350 degrees. Grease eight 4-ounce ramekins with butter. In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, cayenne, and crab meat. Season with salt and pepper. Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes 2/3 of the way up the ramekins. Bake for 30 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin and invert onto the serving plates. Drizzle each plate with the Champagne Sabayon. Garnish with the traditional garnishes and caviar This recipe yields 8 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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