Description
A rich and creamy Crab Brulee Recipe, blending lump crab meat with a silky custard base and a crisp caramelized sugar topping. This savory seafood crème brûlée makes a perfect gourmet appetizer for special occasions.
Ingredients
For the Custard Base:
- 1 cup lump crab meat, drained and patted dry
- 4 large egg yolks
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 garlic clove, minced
- 1 tablespoon shallots, finely chopped
- ½ teaspoon lemon zest
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1 teaspoon chopped chives (for garnish)
For the Caramelized Top:
- 2 tablespoons granulated sugar (or brown sugar for a deeper flavor)
Instructions
- Preheat the oven to 300°F (150°C).
- Prepare the custard: In a saucepan, heat heavy cream over low heat until warm but not boiling.
- Whisk egg yolks in a separate bowl until smooth. Slowly pour the warm cream into the yolks, whisking constantly to temper the eggs.
- Add seasonings: Stir in garlic, shallots, lemon zest, salt, and white pepper.
- Incorporate crab meat gently into the mixture, ensuring even distribution without breaking the crab too much.
- Divide the custard among 4 small ramekins, filling each about ¾ full.
- Bake in a water bath: Place the ramekins in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool slightly: Remove from the oven and let the custard cool to room temperature. Refrigerate for at least 2 hours before serving.
- Caramelize the top: Sprinkle sugar evenly over the custard. Use a kitchen torch to melt the sugar until golden brown and crisp.
- Garnish with chives and serve immediately.
Notes
- Make-Ahead Option: The custards can be prepared a day ahead and caramelized just before serving.
- Dairy-Free Option: Swap heavy cream with coconut cream for a dairy-free version.
- Sugar-Free Alternative: Use erythritol or monk fruit as a caramelization substitute for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-American Fusion