Description
A luxurious twist on the classic French dessert, this savory crab custard combines creamy goodness with sweet crab meat, creating an elegant dish perfect for special occasions.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup milk
- 4 large eggs
- 1 cup lump crab meat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh chives, chopped
- 1/4 cup sugar (for caramelizing)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the cream and milk over medium heat, stirring gently until warmed (about 5 minutes).
- In a bowl, whisk together the eggs, salt, black pepper, and cayenne pepper. Slowly add the warm cream mixture while whisking continuously.
- Gently fold in the lump crab meat and chopped chives until evenly incorporated.
- Pour the mixture into individual ramekins, filling them about three-quarters full.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for about 30-40 minutes until the custard is set around the edges with a slight jiggle in the center.
- Allow to cool, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar on each custard and caramelize the sugar using a kitchen torch or under a broiler until golden brown.
Notes
Ensure to use high-quality crab meat and dairy for the best flavor. These custards can be made a day in advance without caramelizing the sugar until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 215mg