Creamy Crab Brulee (Print Format)
A savory spin on brûlée with crab meat and a crunchy caramelized topping. Think smooth, rich, and unforgettable in every bite.
# Ingredients:
→ Core Components
01 -
4 egg yolks
02 -
200ml rich heavy cream
03 -
200g of crab meat, fresh is best
04 -
Salt and pepper, season as needed
05 -
2 tablespoons granulated sugar
→ Extras
06 -
Cheese, like Parmesan
07 -
Grated lemon peel
# Steps:
01 -
Pat the crab meat dry if it’s from a can or frozen to avoid any extra liquid. This step is key to getting the best texture possible.
02 -
In a mixing bowl, combine yolks with cream and give it a good whisk. Toss in salt, pepper, and mix gently as you fold in the crab. Add lemon zest if you'd like.
03 -
Spoon your creamy mixture into four ramekins. Put the ramekins in a large dish and pour in warm water until halfway up their sides.
04 -
Slide into a 325°F (160°C) oven for 30 to 35 minutes. Check if the centers jiggle slightly—think custard, and you’re good!
05 -
Spread sugar evenly on top and use a torch to caramelize it until golden. Let them rest and cool before digging in. Totally worth the wait!
# Tips:
01 -
Lobster can easily replace crab if you’re feeling fancy!
02 -
For dairy needs, switch heavy cream out with a non-dairy alternative.