Savory Crab Brulee (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 egg yolks
02 -
200ml heavy cream
03 -
200g crab meat (fresh, or canned/frozen and drained well)
→ Seasonings & Toppings
04 -
Salt and pepper to your taste
05 -
Zest from 1 lemon (optional)
06 -
Grated Parmesan cheese (optional)
07 -
2 tbsp sugar for the crispy top
# Instructions:
01 -
Look through fresh crab to catch any leftover shell bits. For canned or frozen, press with a paper towel after draining.
02 -
Stir the egg yolks and cream together in a bowl until smooth. Add a pinch of salt, a dash of pepper, and fold in the crab (and lemon zest, if using).
03 -
Pour the creamy crab mixture evenly into four ramekins. Set the ramekins inside a bigger dish, pour in hot water to come halfway up their sides, and set aside.
04 -
Pop into the oven at 325°F (160°C) and bake for 30-35 minutes. It's ready when the middle jiggles slightly but doesn’t slosh around.
05 -
Cover the cooled custards with a thin layer of sugar. Fire up a kitchen torch and carefully melt the sugar until it’s crisp and golden.
# Notes:
01 -
You can prep this up to a day ahead, but wait to caramelize until right before serving.
02 -
Fresh crab always has the richest taste and best texture for this dish.
03 -
Make sure the custard completely cools before sprinkling on the sugar.