Crabe Brulee recipe
A savory twist on the classic crème brûlée, this Crabe Brulee combines the sweetness of fresh crab meat with a creamy custard base, creating an unforgettable gourmet dish.
Equipment
- Ramekins (for baking the custard)
- Saucepan (for heating cream and milk)
- Whisk (for mixing ingredients)
- Mixing bowls (for eggs and other ingredients)
- Baking dish or roasting pan (for water bath)
- Kitchen torch (for caramelizing the sugar on top)
- Ladle or pouring jug (for transferring the custard into ramekins)
- Oven (for baking)
- Thermometer (optional, for checking custard consistency)
Ingredients
- 1 lb fresh crab meat
- 2 cups heavy cream
- ½ cup whole milk
- 5 large egg yolks
- ¼ cup sugar
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp fresh herbs (e.g., thyme or parsley), finely chopped
- 1 tbsp butter
- 1 tbsp lemon juice
- ¼ cup brown sugar (for caramelizing the top)
Instructions
- 1-Preheat the oven to 325°F (163°C).2-In a saucepan, combine the heavy cream, whole milk, and butter. Heat over low heat until warm but not boiling.3-In a bowl, whisk together the egg yolks, sugar, salt, and pepper until smooth.4-Slowly pour the warm cream mixture into the egg yolk mixture, stirring constantly to prevent curdling.5-Stir in the crab meat, fresh herbs, and lemon juice.6-Pour the custard mixture into ramekins and place them in a baking dish or roasting pan.7-Fill the pan with hot water halfway up the sides of the ramekins (this is a water bath).8-Bake for 30-40 minutes, or until the custard is set and coats the back of a spoon.9-Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.Before serving, 10-sprinkle brown sugar on top of each ramekin and use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
- Crab Meat: Use fresh, high-quality crab meat for the best flavor. If fresh crab is unavailable, canned crab meat can be used as an alternative, but make sure to drain it well.
- Water Bath: The water bath (bain-marie) is essential for even cooking. It prevents the custard from overheating and ensures a smooth texture. Be careful not to let any water get into the ramekins.
- Caramelizing the Top: If you don’t have a kitchen torch, you can place the ramekins under a broiler for 1-2 minutes to caramelize the sugar. Watch closely to prevent burning.
- Chilling: Make sure to chill the Crabe Brulee for at least 2 hours before serving. This allows the custard to set properly and enhances the flavor.
- Customization: You can adjust the seasoning to your taste. Adding a bit of cayenne pepper or a splash of white wine can give the dish a different twist.
- Serving Suggestion: Serve the Crabe Brulee as a unique appetizer or an elegant main course paired with a light salad and a glass of crisp white wine.