Crab Brûlée
Crab Brûlée combines the delicate sweetness of crab with a creamy custard base and a caramelized sugar crust. This elegant dish is perfect for impressing guests!
Equipment
- Mixing Bowl
- Whisk
- Ramekins
- Kitchen Torch
Ingredients
Custard Base
- 1 cup heavy cream
- 3 egg yolks room temperature
- 1/2 tsp salt to taste
- 1/4 tsp cayenne pepper optional
Crab Mixture
- 6 oz lump crab meat picked over for shells
- 1 tbsp chives finely chopped
- 1 tbsp Parmesan cheese grated
Sugar Crust
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 325°F (160°C). Bring a kettle of water to a boil for the water bath.
- In a mixing bowl, whisk together heavy cream, egg yolks, salt, and cayenne pepper until smooth.
- Gently fold in the lump crab meat, chopped chives, and Parmesan cheese until evenly distributed.
- Pour the mixture into individual ramekins and place them in a baking dish. Pour the boiling water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 25-30 minutes or until the custard is set but still slightly wobbly in the center.
- Cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Sprinkle sugar evenly over each custard and use a kitchen torch to caramelize the sugar until golden brown.
- Garnish with extra chives and serve immediately.
Notes
For added flavor, drizzle with truffle oil before serving or sprinkle with a pinch of smoked paprika.