Dungeness Crab & Sweet Corn Flan. With Tomato Marmalade.

Crab Flan. 8-4 oz portions

For the flans:

4 ounces cleaned Dungeness crabmeat
1 pint half & half
4 ounces sweet yellow corn off the cob
4 each whole eggs
2 ounces unsalted butter
Salt & white pepper
Pinch fresh grated nutmeg

Method for the flans:

Pre-heat an oven to 350 F degrees. Heat the half & half to a simmer and puree in a blender with the whole eggs and ½ the corn. Butter the ramekins and place equal amounts of the crab/corn mixture in each one. Season the half & half mixture to taste with salt, pepper and nutmeg and pour to cover the crab & corn mixture in each ramekin. Place the ramekins in a hot water bath set in a high walled roasting pan with water coming half way up the sides of the ramekins and bake uncovered until set, about a half an hour. Cool on a wire rack and either serve in the ramekins themselves, or unmold them and serve on warmed plates. Garnish with the tomato marmalade.

Tomato Marmalade (yield: 1 pint)

1 pound ripe Roma tomatoes
½ orange
½ lemon
3 cloves
1 (3-inch) cinnamon stick
squeeze fresh lemon juice

Method of cooking:

Blanch the tomatoes in boiling water for 1 minute and shock them in an iced water bath.  Peel, seed, and small dice the tomatoes, reserving juice. Wash the lemon and orange well, seed and large dice, but do not peel. Break up the cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with the orange, lemon, cloves and cinnamon. Combine the tomatoes and sugar in a large, heavy bottomed Dutch oven and stir over medium high heat until the sugar dissolves. Add the cheesecloth bag of spices and citrus and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove the cheesecloth bag, add the lemon juice, bring to a boil again, and cook 10 minutes more. Cool completely before serving.