Recipe - Warm Crab Meat Timbale

1 tablespoon Unsalted butter
2 cup Heavy cream
1 Garlic head; split in half
4 Egg yolks
2 tablespoon Minced shallots
One fourth cup Cognac
1 pn Cayenne pepper
1 pound Crab meat; picked over
Salt; to taste
Freshlyground white pepper;
to taste
Champagne Sabayon I; see *
Note
1 tablespoon Parsley
Finelychopped red onions
Finelychopped hardboiled
egg whites
Finelychopped hardboiled
egg yolks
Capers; drained
Caviar

* Note: See the "Champagne Sabayon I" recipe which is included in this
collection.

Preheat the oven to 350 degrees. Grease eight 4ounce ramekins with butter.
In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to
4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks
together. Temper the cream into the yolks. Stir in the shallots, Cognac,
cayenne, and crab meat. Season with salt and pepper. Place the ramekins in
an oven proof baking pan. Ladle the mixture into the prepared ramekins.
Fill the baking pan with water until it comes 2/3 of the way up the
ramekins. Bake for 30 minutes or until the custard has set. Remove from the
oven. Using a knife gently loosen the custard from the ramekin and invert
onto the serving plates. Drizzle each plate with the Champagne Sabayon.
Garnish with the traditional garnishes and caviar This recipe yields 8