For best results, allow mixture to infuse overnight.


  • 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


  1. Place the cream in a tall container with the garlic, pickled ginger, nutmeg and eggs.
  2. Blitz with a hand blender.
  3. Taste and season.
  4. Add the picked crab meat, ensuring there is no shell, and mix with a wooden spoon.
  5. Allow to sit for at least 30 minutes or ideally overnight to infuse.
  6. Taste again and season as necessary.
  7. 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.