Description
The Crab Brulee recipe is an original sweet dessert that is like the classic creme brulee recipe.
Ingredients
Scale
- 1 cup / 168 g Fresh Crab Meat
- 5 large egg yolks
- 2 cups / 476 g Heavy cream
- 1/2 tsp / 3 g Salt
- 1/4 tsp Black/white pepper
- 1/8 tsp Nutmeg
- Chopped leaves (like parsley, chives, or even chives)
- 2 tbsp/24 G sugar (for the caramelized layer that is on top)
Instructions
- The oven should be preheated to 160oC/320oF.
- Mixing bowl, mix five egg yolks and put aside.
- Set a pan on medium-high heat. Pour two cups of thick cream over it. Bring to a boil.
- Add black pepper, salt, and grated nutmeg. Mix everything.
- Then turn off the stove, and lower the heat a bit before adding slowly the egg yolks and whisking constantly.
- The mixture should be strained using a strainer in order to avoid lumps and to create a more smooth texture.
- Add some lemon zest and mix it all thoroughly.
- Put four ramekins into baking dishes and add the crab meats into the ramekins. Add the herbs you like. I’m using chopped parsley, however you could also use cilantro or chives.
- Then, pour the creme mix into the ramekins and then fill the ramekins to the top, leaving a room.
- Make sure to add hot water to the baking tray and about 1/3 cup of ramekins. This water will make the creme bruleesilky, soft, and silky.
- Make them into a preheated baking oven and bake for 35 to 40 minutes at 160oC/320oF.
- After 40 minutes, pull it out of the oven. Let it cool to room temperature, then put it on a wrap and chill for at least 3-4 hours.
- Just beforeserving, apply a thin even layer of sugar granulated over the custard’s surface. Utilize a torch in the kitchen to melt the sugar until it is golden and crisp.
- Enjoy your crab cream brulee right away while enjoying the contrast of the custard’s creamy consistency as well as the sugar caramelization topping. Take pleasure in the rich flavor and rich texture of this recipe.
Nutrition
- Calories: 536kcal (27%)
- Sugar: 10g (11%)
- Sodium: 685mg (30%)
- Fat: 49g (75%)
- Saturated Fat: 30g (188%)
- Unsaturated Fat: 3g
- Trans Fat: 13g
- Carbohydrates: 10g (3%)
- Fiber: 0.04g
- Protein: 15g (30%)
- Cholesterol: 395mg (132%)