Crab Brûlée
A gourmet twist on the classic crème brûlée, this savory seafood dessert blends the delicate sweetness of caramelized sugar with the rich umami flavor of fresh crab. The velvety custard base paired with lump crab meat creates a luxurious dish that will impress at any occasion.
Equipment
- Ramekins (4-6)
- Mixing Bowl
- Whisk
- Baking Sheet
- Roasting pan
- Kitchen Torch
Ingredients
- 1 lb lump crab meat (fresh or pasteurized)
- 4 large egg yolks
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp salt
- Extra sugar for caramelizing
Instructions
- Preheat oven to 325°F (165°C).
- Whisk egg yolks, cream, sugar, and salt until smooth.
- Fold in the crab meat gently.
- Divide the mixture into ramekins.
- Place ramekins on a baking sheet and add hot water to the pan (halfway up the sides of ramekins).
- Bake for 25-30 minutes, until the custard is set but still slightly jiggly.
- Cool for 1 hour, then sprinkle with sugar.
- Use a kitchen torch to caramelize the sugar. Serve immediately.