crab brulee
Indulge in the creamy, rich flavors of Crab Brûlée, a sophisticated twist on the classic French dessert. This savory version combines delicate lump crab meat with a silky custard, infused with a touch of lemon zest and subtle spices. The highlight? A perfectly caramelized sugar crust that creates a stunning contrast of textures—crispy on top, velvety underneath. Perfect as an elegant appetizer or a unique gourmet main course, this dish is bound to impress at any fine dining occasion.
Ingredients
- 8 oz 225g fresh lump crab meat
- 1 ½ cups 360ml heavy cream
- 3 large egg yolks
- ¼ teaspoon sea salt
- ½ teaspoon lemon zest
- ¼ teaspoon white pepper
- ½ teaspoon Dijon mustard
- 1 teaspoon finely chopped chives
- 1 tablespoon grated Parmesan optional
- 2 tablespoons granulated sugar for caramelizing
Instructions
- Preheat the oven to 300°F (150°C) and place four ramekins in a deep baking dish.
- Whisk the custard by combining egg yolks, sea salt, white pepper, and Dijon mustard in a bowl until smooth.
- Infuse the cream by heating the heavy cream over medium-low heat until warm (do not boil), then stir in lemon zest.
- Temper the eggs by slowly adding the warm cream to the egg mixture while whisking continuously to prevent curdling.
- Fold in the crab meat gently for even distribution. Strain for a smoother texture if desired.
- Bake in a water bath by pouring the custard into ramekins, placing them in a baking dish, and filling it with hot water halfway up the sides. Bake for 35-40 minutes until the custard is set but slightly wobbly.
- Cool and chill by removing the ramekins from the water bath, letting them cool to room temperature, and refrigerating for at least 2 hours.
- Caramelize the top by sprinkling an even layer of sugar over each custard and torching it until golden and crisp.
- Serve immediately, garnished with chopped chives and a pinch of flaky salt for extra flavor.
Notes
- For a richer umami flavor, substitute Parmesan with a touch of truffle oil.
- If you don’t have a torch, broil the Crab Brulee on high for 1-2 minutes to caramelize the sugar.
- Swap lemon zest for a dash of cayenne for a subtle spicy kick.