Crab custard

For the custard:
- 5 eggs
- 250g thick cream (crème fraîche)
- 2 tbsp cold milk
- 2 tbsp corn starch
- 250g canned crab
- 250g crumbled imitation crab (surimi)
- salt, pepper
- butter or cooking spray

For the sauce: (optional)
- 2 tbsp thick cream (crème fraîche)
- 1 tsp mustard
- 1 tsp vinegar
- 4 tbsp ground chive or tarragon
- salt, pepper

You may add some lettuce to add a crunchy side!

The calorie report doesn't include the sauce.

Preheat the oven th.6 (180°C)
Add some butter or cooking spray in a cake mold.
Put the mold in the fridge.
Drain the canned crab.

In a large bowl, break the eggs and beat them.
Dilute the corn starch into the cold milk.
Add the previous mixture to the beaten eggs.
Pour salt and pepper.
Add the 250g thick cream, the crab and its imitation.
Put the mixture into the mold.

Put the mold in a hot-water bath into the oven for 45 minutes.

While it's cooking, mix all the ingredients to make the sauce, or use a mayonnaise, or simply skip it!

Serve the custard once it is cold (it is better to make it on the previous day) with the sauce and side salad.

Serving Size: Makes 8 slices of a first dish