crab brulee recipe
Indulge in a unique twist on a classic with this crab brulee recipe - a luxurious blend of sweet and savory for an unforgettable seafood dessert.
Ingredients
- Fresh Crab Meat: 1 cup 168 g, such as Dungeness, King, or Blue crab
- Heavy Cream: 2 cups 476 g
- Egg Yolks: 5 large
- Granulated Sugar: 2 tbsp 24 g for caramelizing
- Whole Egg: 1 large
- Salt: ½ tsp 3 g
- Black or White Pepper: ¼ tsp
- Nutmeg: ⅛ tsp
- Optional: Brandy or sherry for added flavor garlic or pickled ginger for extra seasoning
Instructions
Prepare Crab Mixture:
- Flake fresh crab meat into chunks.
- In a bowl, mix two egg yolks, one whole egg, 400 ml of single cream, and granulated sugar.
- Season with black pepper, salt, and optional garlic or pickled ginger.
- Fold in 150 grams of crab meat.
Fill Ramekins:
- Pour the mixture into ramekins.
Bake:
- Place the ramekins in a baking pan filled with hot water to create a water bath.
- Bake at 300°F (150°C) for 45 to 60 minutes, until custard is wobbly in the middle.
Cool and Caramelize:
- Allow ramekins to cool.
- Sprinkle granulated sugar on top of each ramekin.
- Use a kitchen torch to melt the sugar into a caramelized crust.