• 400 ml cream
  • 0.5 garlic clove
  • 1 tsp chopped pickled ginger
  • grated nutmeg
  • 150 g fresh crab meat
  • 1 whole egg
  • 3 egg yolks


  • Place the cream in a tall container with the garlic, pickled ginger, nutmeg and eggs.
  • Blitz with a hand blender.
  • Taste and season.
  • Add the picked crab meat, ensuring there is no shell, and mix with a wooden spoon.
  • Allow to sit for at least 30 minutes or ideally overnight to infuse.
  • Taste again and season as necessary.
  • Pour into ramekins and cook at 100°C for 45 to 60 minutes or until just set. The mixture should have a slightly wobbly consistency.