Crab Brulee
A luxurious twist on the classic crème brûlée, this savory version combines fresh crab meat with a creamy custard base, topped with a caramelized sugar crust for a delightful contrast of flavors and textures.
Equipment
- Ramekins
- Baking Dish
- Kitchen Torch
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 8 ounces fresh crab meat picked over for shells
- 2 cups heavy cream
- 4 large egg yolks
- 1 whole egg
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped chives
- 4 teaspoons granulated sugar for caramelization
Instructions
- Preheat your oven to 325°F (165°C). Place four ramekins in a deep baking dish.
- Evenly distribute the fresh crab meat among the ramekins.
- In a mixing bowl, whisk together the egg yolks, whole egg, heavy cream, salt, and cayenne pepper until smooth.
- Stir in the finely chopped chives.
- Pour the custard mixture over the crab meat in each ramekin, filling them just below the rim.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let the ramekins cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle 1 teaspoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
- Garnish with additional chives if desired, and serve immediately.
Notes
For an extra layer of flavor, consider adding a teaspoon of lemon zest to the custard mixture. Ensure the crab meat is thoroughly checked for shells to maintain a smooth texture.