Rich Seafood Brûlée (Print)
A savory spin on crème brûlée featuring fresh crab and a crunchy, caramelized sugar layer.
# Ingredients:
→ Main Ingredients
01 -
4 egg yolks
02 -
200ml heavy cream
03 -
200g crab meat, fresh
04 -
Salt and pepper as needed
05 -
2 tablespoons of sugar
→ Optional Add-ons
06 -
Grated Parmesan
07 -
Zest from one lemon
# Steps:
01 -
Ensure your crab meat is dry before starting. If it's canned or frozen, pat it gently to get rid of the extra water. This step makes the texture just right.
02 -
In a big bowl, combine heavy cream and egg yolks. Whisk until creamy and smooth. Sprinkle in some salt and pepper. If you're using lemon zest, now's the time to mix it in with the crab meat.
03 -
Pour your crab mixture into four small ovenproof dishes. Place those in a deep baking pan, then carefully pour warm water into the pan until it reaches halfway up the sides of the dishes.
04 -
Preheat your oven to 325°F (160°C) and bake for 30 to 35 minutes. You want the center to jiggle just a little, a true custard vibe.
05 -
Spread sugar evenly over the top of each dish, then use a torch to caramelize it into a golden crust. Let them sit for a bit to cool down - they'll be worth the wait!
# Notes:
01 -
Lobster works great instead of crab if you're feeling fancy!
02 -
Dairy-free heavy cream substitutes are totally fine for this dish.