Crab Brulee Recipe
A unique blend of savory crab meat and rich, creamy custard, topped with caramelized sugar for a delightful, crispy finish. This Crab Brulee recipe is an elegant dish, perfect for impressing guests or enjoying a fine dining experience at home.
Equipment
- Mixing Bowl – For blending the custard ingredients.
- Whisk – To combine the eggs and cream smoothly.
- Ramekins – For individual servings of crab brulee.
- Baking Dish – To hold the ramekins in a bain-marie.
- Kitchen Torch – For caramelizing the sugar on top.
Ingredients
- 1 cup heavy cream
- 2 large egg yolks
- 1/2 cup lump crab meat – Fresh or thawed, if frozen
- 1/4 tsp salt
- 1/4 tsp Dijon mustard
- 1/8 tsp cayenne pepper – Optional, for a hint of spice
- 2 tbsp sugar – For caramelizing on top
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the Custard: In a mixing bowl, whisk together the heavy cream, egg yolks, salt, Dijon mustard, and cayenne pepper until smooth.
- Fold in Crab Meat: Gently fold the crab meat into the custard mixture.
- Divide into Ramekins: Pour the mixture evenly into four ramekins. Place the ramekins in a baking dish and add hot water halfway up the sides of the ramekins to create a bain-marie.
- Bake: Bake for 35–45 minutes or until the custard is set but still slightly wobbly in the center. Remove from the oven and let the ramekins cool for 10 minutes.
- Caramelize Sugar: Just before serving, sprinkle 1/2 tablespoon of sugar on top of each custard and caramelize with a kitchen torch until golden brown.
- Serve and Enjoy: Serve immediately, enjoying the creamy custard with a crispy sugar topping.
Notes
- For a richer flavor, use jumbo lump crab meat if available.
- If you don’t have a kitchen torch, you can caramelize the sugar by placing the ramekins under a broiler for 1-2 minutes, watching carefully.