Description
A creamy, savory twist on traditional crème brûlée, featuring fresh crab meat and a caramelized sugar topping.
Ingredients
Scale
- 1 cup / 168 g Fresh Crab Meat
- 5 large Egg Yolks
- 2 cups / 476 g Heavy Cream
- ½ tsp / 3 g Salt
- ¼ tsp Black/White Pepper
- ⅛ tsp Nutmeg
- Chopped Herbs (like parsley or chives)
- 2 tbsp / 24 g Sugar (for the top caramelized layer)
Instructions
- Preheat the oven to 160ºC (320ºF).
- In a mixing bowl, separate the egg yolks and allow them to come to room temperature.
- In a saucepan over medium heat, bring the heavy cream to a gentle simmer, stirring occasionally.
- Add salt, pepper, and nutmeg to the cream, mixing until well combined.
- Remove the cream from heat and let it cool slightly. Slowly pour the cream into the egg yolks while whisking continuously.
- Strain the mixture through a fine-mesh sieve into a large bowl.
- Stir in lemon zest for added brightness.
- Arrange 4 ramekins in a baking dish and evenly distribute the fresh crab meat and herbs into each.
- Fill the ramekins with the cream mixture, leaving a small space for expansion.
- Pour hot water into the baking dish until it surrounds the ramekins up to ⅓ of their height.
- Bake for 35-40 minutes, until set but slightly wiggly in the center.
- Let cool at room temperature, then chill in the fridge for at least 3-4 hours or overnight.
- Before serving, sprinkle sugar on each brulee and caramelize with a kitchen torch or broiler.
- Serve and enjoy the delightful contrast of textures!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 210mg