Creamy Savory Crab Brulee Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g fresh crab meat (or canned/frozen, well drained)
02 -
200ml heavy cream
03 -
4 egg yolks
→ Seasonings & Toppings
04 -
2 tablespoons sugar for caramelizing
05 -
1 lemon, zested (optional)
06 -
Salt and pepper to taste
07 -
Grated Parmesan cheese (optional)
# Instructions:
01 -
If using fresh crab meat, check for any shell pieces. If using canned or frozen, drain well and pat dry with paper towels.
02 -
In a mixing bowl, whisk together heavy cream and egg yolks until well combined. Season with salt and pepper, then gently fold in the crab meat and lemon zest if using.
03 -
Divide the mixture evenly between four ramekins. Place them in a larger baking dish and fill with hot water halfway up the sides of the ramekins.
04 -
Bake at 325°F (160°C) for 30-35 minutes until the custard is set but still slightly jiggly in the center.
05 -
Sprinkle sugar evenly over each cooled custard. Use a kitchen torch to caramelize until golden and crispy.
# Notes:
01 -
Can be made up to 24 hours ahead, but caramelize just before serving
02 -
Fresh crab meat will give the best flavor and texture
03 -
Let cool completely before adding the sugar topping