A modern twist where the batter is baked in a water bath for a firmer, cake-like texture.
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Soak the beans for 10 minutes, then peel off the skins by rubbing them together and rinsing thoroughly.
Blend the peeled beans, bell peppers, scotch bonnets, and onion with a little water until the paste is completely smooth and velvety.
Pour the bean batter into a large mixing bowl and stir in the vegetable oil, ground crayfish, crushed bouillon cubes, and salt.
Slowly incorporate the stock and warm water, whisking for 5 minutes to incorporate air for a fluffier texture.
Preheat your oven to 350°F (175°C) and grease 6-8 ramekins with a little oil or butter.
Pour the batter into the ramekins until 3/4 full, then place a slice of boiled egg on top of each.
Place the ramekins inside a deep baking tray and fill the tray with boiling water until it reaches halfway up the sides of the ramekins.
Cover the tray tightly with aluminum foil and bake for 45-50 minutes until the centers are firm to the touch.
