Elegant Crab Brûlée
A luxurious twist on traditional crème brûlée, featuring a rich savory custard infused with fresh lump crab meat and topped with a perfectly caramelized sugar crust.
Equipment
- Ramekins
- Oven
- Kitchen Torch
Ingredients
Crab Brûlée Ingredients
- 200 g fresh lump crab meat drained and picked over
- 200 ml heavy cream
- 4 large egg yolks separated
- 30 g grated Parmesan cheese for added umami
- 1 small finely chopped shallots
- 2 tbsp unsalted butter for sautéing
- 0.25 tsp white pepper
- 0.5 tsp sea salt
- 0.125 tsp nutmeg freshly grated
- 2 tbsp granulated sugar for caramelizing
Garnish
- 1 tbsp fresh chopped chives for garnish
Instructions
- Gently pick through the crab meat, removing any bits of shell or cartilage, and pat it dry.
- In a saucepan, heat the heavy cream and butter until just steaming. Stir in the grated Parmesan, chopped shallots, and a pinch of nutmeg.
- Whisk the egg yolks in a separate bowl and slowly incorporate the warm cream mixture to create a smooth custard base.
- Gently fold the crab meat into the custard and season with sea salt and white pepper.
- Divide the mixture into greased ramekins placed in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake in a preheated oven at 325°F (163°C) for 30–35 minutes until the custard is set but still slightly jiggly in the center.
- Chill the baked custards in the refrigerator for at least 2 hours to allow the flavors to meld and the custard to firm up.
- Just before serving, sprinkle a thin layer of granulated sugar on top and caramelize using a kitchen torch or oven broiler.
- Garnish with fresh chopped chives and serve immediately.
Notes
Ensure to use fresh lump crab meat for the best flavor and texture. Chill thoroughly for optimal custard set.