Categories: custard, flan, mousse, pudding

Ingredients

• 6 medium spears asparagus, trimmed
• 2 cups chicken or vegetable stock
• 3 eggs
• 2 tsp. soy sauce
• 1 tsp. honey
• 1 tsp. fish sauce
• 4 oz. lump crabmeat, picked over for shells
• Thinly sliced nori (dried seaweed sheets), thinly sliced scallions, toasted sesame seeds and lemon zest for garnish

Directions

1. Preheat the oven to 325 degrees. Bring a small skillet of water to a boil. Salt the water, add the asparagus and cook until crisp-tender, 3 to 4 minutes. Drain, chop into bite-size pieces. In a medium bowl, gently whisk in stock, eggs, soy sauce, honey, fish sauce, 1/2 tsp. salt and 1/4 tsp. pepper until just blended.
2. Divide the crab and asparagus among 4 one-cup ramekins. Pour in the egg mixture. Cover tightly with foil; transfer to a 9 × 13-inch baking dish. Add hot water to come halfway up the sides of the ramekins.
3. Bake until the custard is set but still jiggly and toothpick inserted into the center comes out clean, 30 to 40 minutes.
4. Remove the ramekins from the pan, and let cool 5 minutes. Remove the foil. Top with garnishes.

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