Crab Brulee
A unique twist on classic crème brûlée, crab brulee combines rich crab flavors with creamy custard and a caramelized sugar crust, perfect for any gourmet occasion.
Ingredients
Main Ingredients
- 1 cup Fresh Crab Meat Lump crab meat for the best texture.
- 2 cups Heavy Cream Ensure high fat content for a creamy custard.
- 4 large Egg Yolks Crucial for custard consistency.
- 1/4 cup Granulated Sugar Plus extra for topping.
- 1 pinch Salt Enhances overall flavor.
- to taste Freshly Ground Black Pepper Adds subtle heat.
- optional Splash of sherry or white wine For added depth of flavor.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, warm the heavy cream over medium heat until it starts to bubble gently, then cool slightly.
- In a mixing bowl, whisk together the egg yolks, sugar, salt, and pepper until well combined.
- Slowly incorporate the warm cream into the egg yolk mixture, whisking constantly to avoid curdling.
- Carefully fold in the fresh crab meat without breaking it up too much.
- Lightly grease individual ramekins with butter and pour the crab mixture in, filling them about three-quarters full.
Baking
- Place the ramekins in a baking dish and fill it with hot water halfway up the sides of the ramekins.
- Bake for approximately 30-35 minutes, or until the custards are set but slightly wobbly in the center.
Cooling and Serving
- Allow the ramekins to cool at room temperature, then refrigerate for at least 2 hours or overnight.
- Caramelize the sugar topping using a kitchen torch or broiler right before serving.
- Let the brulee sit for a minute before serving and enjoy!
Notes
For best results, use the freshest crab meat and consider garnishing with microgreens or edible flowers for an elegant touch. Pair with a crisp white wine or light salad.