crab brulee recipe
Here’s a quick recap of the Crab Brulee recipe so you can easily refer to all the important details at a glance:
Ingredients
1 cup / 168 g Fresh Crab Meat
5 large Egg yolks
½ tsp / 3 g Salt
2 cups / 476 g Heavy cream
⅛ tsp Nutmeg
¼ tsp Black/white pepper
2 tbsp / 24 g sugar (for the top caramelized layer)
Chopped herbs (like parsley or chives)
Instructions
- Preheat the oven to 160ºC/320ºF.
- In a mixing bowl take 5 egg yolks and set aside.
- Place a saucepan on medium heat and two cups of heavy cream on it and bring it to a simmer.
- Add the salt, black pepper, and grated nutmeg and mix everything well.
- Turn the heat off, and reduce the heat a little then add slowly to the egg yolks while whisking continuously.
- Strain the mixture with a strainer to avoid lumps and for a smoother texture.
- Now add some lemon zest and mix everything well.
- Place four ramekins in a baking dish and add the crab meats to the ramekins. Now add the herbs of your choice I am adding chopped parsley, but you can use chives or cilantro.
- Now pour the creme mixture into the ramekins and fill it to the top while leaving some space.
- Add hot water to the baking tray around 1/3 of the ramekins this water makes the creme brule moist, smooth, and silky.
- Bake them in a preheated oven and bake for 35-40 minutes at 160ºC/320ºF.
- After 40 minutes take it out from the oven at let it cool to room temperature then cover it with a wrap and refrigerate overnight or at least 3 to 4 hours.
- Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.
- Serve your crab crème brûlée immediately, savoring the contrast between the creamy custard and the caramelized sugar topping. Enjoy the rich flavors and luxurious textures of this unique recipe.