Ingredients

2 2/3 cups canned unsweetened coconut milk

3 lemongrass stalks, bottom 8 inches only, crushed and coarsely chopped

2 Tbspn plus 2 tspn coarsely chopped

1 cup loosely packed cilantro leaves and stems, plus leaves for sprinkling

6 large egg yolks, lightly beaten

3/4 tspn coarse salt

1/8 tspn freshly ground pepper

1/4 pound lump crabmeat, picked over and patted dry with paper towel

Crisp toasts or crackers, for serving

Preparation

  1. Bring coconut milk, lemongrass, ginger, and cilantro to a simmer in a small saucepan over medium-high heat. Remove from heat; let stand 1 hour

  2. Pour through a fine sieve into a medium bowl; discard solids. Whisk in egg yolks, salt, and pepper

  3. Ladle into four 8-ounce, 2-inch-high ramekins. Divide crabmeat evenly among ramekins; sprinkle each with 3 or 4 cilantro leaves

  4. Fill a large pot fitted with a round wire rack or a steamer insert with enough water to just come up to rack. Bring water to a simmer over medium-high heat. Carefully place ramekins in steamer; cover pot. Steam custards over medium heat, checking occasionally to make sure water doesn’t completely evaporate, until just set, 18 to 25 minutes

Place each custard on a saucer. Serve immediately with crisp toasts or crackers.