Crab Brûlée
A sophisticated savory twist on the classic crème brûlée, this crab brûlée combines creamy custard with fresh crab meat and a caramelized crust for an elegant gourmet dish.
Equipment
- Ramekins
- Culinary Torch
- Baking Dish (for water bath)
- Whisk
Ingredients
Custard Base
- 2 cups heavy cream full-fat recommended
- 4 egg yolks
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp nutmeg optional
- 1 cup crab meat fresh or high-quality canned, drained
Caramelized Topping
- 4 tbsp granulated sugar for brûlée crust
Instructions
- Preheat the oven to 325°F (163°C). Place ramekins in a large baking dish.
- In a mixing bowl, whisk the egg yolks, salt, white pepper, and nutmeg until smooth.
- In a saucepan, heat the heavy cream over medium heat until it begins to steam but does not boil.
- Gradually pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
- Gently fold in the crab meat, ensuring even distribution.
- Divide the mixture evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle 1 tablespoon of sugar over each custard. Use a torch to caramelize the sugar until golden and crisp.
- Let sit for a minute to allow the sugar crust to harden, then serve immediately.
Notes
For an extra umami boost, try adding finely grated Parmesan or Gruyère to the custard mixture. If you prefer a completely savory version, replace the caramelized sugar crust with a Parmesan breadcrumb crust.