8-Ingredient Unforgettable Crab Brulee Recipe
This Crab Brulée recipe is a sumptuous blend of creamy custard and sweet crab meat, topped with a perfectly caramelized sugar crust. It's surprisingly simple to make and is sure to dazzle your guests with its elegant presentation and exquisite taste.
Ingredients
- 250 g Fresh or frozen crab meat
- 2 cups Heavy cream 2 cups = approx. 480 ml
- 5 Large egg yolks
- ¼ teaspoon Salt Or Himalayan salt
- ¼ teaspoon White pepper
- 1 tablespoon Lemon zest
- 2 tablespoons Chopped fresh chives
- 2 tablespoons Brown or raw sugar for caramelizing
Instructions
- Prepare Your Ingredients: Begin by ensuring all your ingredients are measured and prepared. This includes cleaning the crab meat, if necessary, and allowing any frozen meat to thaw completely.
- Preheat Your Oven: Set your oven to 320°F (160°C). A correct oven temperature is crucial for baking the custard evenly without curdling.
- Warm the Cream: Gently heat the heavy cream along with salt and white pepper in a saucepan just until it starts to simmer. Avoid allowing the mixture to reach boiling point, as this may negatively impact the consistency of the finished meal.
- Whisk the Egg Yolks: In a separate container, vigorously beat the egg yolks until they become pale and fluffy. This process should result in a light-colored mixture with a frothy consistency. This introduces air into the yolks, aiding in the lightness of the custard.
- Temper the Egg Mixture: While continuously whisking, slowly incorporate the heated cream into the mixture of egg yolks, ensuring they are thoroughly combined. This method, known as tempering, prevents the eggs from cooking prematurely.
- Strain the Mixture: Employ a sieve with fine mesh to separate the custard into a separate container. This process ensures the custard's consistency will be impeccably silky and devoid of any egg fragments.
- Assemble the Dish: Evenly distribute the prepared crab meat among four 8-ounce ramekins. Carefully pour the strained custard over the crab meat in each ramekin.
- Prepare the Water Bath: Set the ramekins inside a larger oven-safe container and pour hot water around them until it reaches halfway up their sides. This method, known as a water bath, is crucial for ensuring the custard cooks slowly and uniformly.
- Bake the Custard: Bake in the preheated oven for 30–35 minutes. The custards should set but still have a gentle wobble in the center when gently shaken.
- Cool and Chill: Remove the custards from the oven and water bath, allowing them to cool to room temperature. Refrigerate the mixture for at least 2 hours, or until it becomes completely firm.
- Caramelize the Sugar: Dust a fine, uniform coating of sugar across the surface of each custard. Apply a kitchen blowtorch to the sugar, heating it until it melts and transforms into a deep, amber-colored layer on top.
- Garnish and Serve: Prior to serving, garnish the dish with a light scattering of finely diced chives or parsley. This addition will introduce a hint of freshness and a pop of color to the presentation.
Notes
- Calories per serving: Approximately 354 calories (212.5 grams)
- Difficulty: Medium
- Dietary Tags: Gluten-Free
- Nutritional Info per serving: 58g fat, 416mg cholesterol, 264mg potassium, 7g carbohydrates
