Crab Brulee
Crab Brulee is a bold and elegant twist on the classic crème brûlée, combining fresh crab meat with a silky savory custard and finished with a crisp caramelized sugar topping. Perfect for gourmet seafood lovers!
Equipment
- Mixing Bowls
- Whisk
- Fine Mesh Sieve
- Ramekins
- Kitchen Torch or Broiler
Ingredients
Custard Ingredients
- 5 large egg yolks
- 2 cups heavy cream
- 8 ounces fresh lump crab meat picked through for shells
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon zest
Topping
- granulated sugar for caramelizing
Instructions
- Preheat oven to 160°C (320°F). Prepare a water bath by placing a deep baking dish in the oven with hot water reaching ⅓ up the sides of ramekins.
- Pick through the crab meat, drain well if using canned or frozen, and set aside in ramekins.
- In a saucepan, heat heavy cream until it just starts to simmer. Remove from heat and add salt, pepper, nutmeg, and lemon zest.
- Whisk egg yolks in a bowl. Gradually add warm cream mixture, whisking constantly. Strain through a fine sieve.
- Pour custard over crab meat in ramekins. Bake in water bath for 35-40 minutes, until set but slightly wobbly in the center.
- Cool completely, then refrigerate for 3–4 hours. Before serving, sprinkle with sugar and caramelize using a torch or broiler.
Notes
Fresh crab meat yields the best flavor. Add herbs like dill or chives for extra aroma. Serve with crusty bread or a light green salad for a full meal.