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modate all of the cups filled 1/3 of the way up the side of cups with water. Bake until they puff and are firm - about 25-30 minutes.
Lemon Butter
1/2 cup white wine,Juice of two lemons, 1 t. chopped chives,salt and white pepper to taste, 1 T. heavy cream,and 1 cup cubed unsalted butter.
Place wine and lemon juice in sauce pan. Cook on high heat until nearly all is evaporated and reduced down to a tablespoon or less. Add cream and stir. When it bubbles, start whisking in butter a couple of small pieces at a time until all is melted. Add salt and white pepper to taste. Do not let it boil.
Saute broccoli quickly in melted butter. Run a knife around custard while still warm. Invert on a plate and arrange three broccoli flowerets around the custard. Pour lemon butter sauce around place and garnish with chopped chives.
Serves 8.
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