Serves 4
4 whole eggs
4 egg yolks
1 cup milk
1 cup cream
50 g finely grated parmesan
½ tsp tomato paste concentrate
2 tbsp Abalone sauce (see note)
320gm cooked crab meat
METHOD
Per-heat oven to 120oc
Whisk the egg and yolk without causing foam. Strain through Sieve.
Place the milk and cream in a pot and warm. Remove before simmer.
Add parmesan and stir until melted through.
Mix in the abalone sauce and tomato paste.
Sieve milk mixture and add to eggs. Mix well.
Abalone sauce
2 cups of cream
1/2 tbsp tomato paste concentrate
2 tbsp Abalone sauce
METHOD
Bring cream to a simmer.
Whisk in tomato paste
Whisk in 1 tbsp of Abalone sauce , taste and add other if desired.
Reduce to sauce consistency.
Butter custard cups .
Add 40g of crab to each cup and top with custard mixture.
Place in baking tray and add boiling water to half way up the moulds.
Cook for 35 minutes or until set at 120oc.
Allow to rest for at least 6 minutes before removing from mould.
To plate.
Run a knife around custard and invert onto centre of plate.
Top with remaining cooked, warm crab
Top with abalone sauce
Garnish with chive oil, prawn oil & finger lime
Top with micro herbs
NOTE- Abalone Sauce is a tinned product made in Australia. Its a reduced stock with no additives and can be found at seafood retailers and some deli's. Under Sea Prince brand.
