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 or White Pepper
- ⅛ tsp Nutmeg
- Chopped herbs (such as parsley or chives)
- 2 tbsp (24 g) Sugar (for caramelized topping)
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF).
- Prepare the Cream Mixture: In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Add salt, pepper, and grated nutmeg, stirring to combine. Remove from heat.
- Whisk the Egg Yolks: In a mixing bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking continuously to avoid curdling.
- Strain the Mixture: Pour the mixture through a fine strainer to ensure a smooth texture. Optionally, add lemon zest for a hint of acidity.
- Prepare the Ramekins: Place crab meat into each ramekin, followed by a sprinkle of chopped herbs. Pour the cream mixture into the ramekins, leaving a bit of space at the top.
- Bake: Arrange the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the custard is set.
- Cool and Refrigerate: Remove the ramekins from the oven and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 3-4 hours or overnight.
- Caramelize the Sugar: Just before serving, sprinkle a thin layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy.
- Serve: Enjoy immediately, savoring the contrast between the creamy custard and the crisp caramelized sugar topping.
Notes
- Use Fresh Crab: For the best flavor, always opt for fresh crab meat.
- Avoid Overcooking: Monitor the custard closely to avoid overcooking, which can ruin the texture.
- Cool Before Serving: Cooling is essential to prevent burning the custard when caramelizing the sugar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Savory Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: per serving
- Calories: 536 kcal
- Sugar: 10g
- Sodium: 685mg
- Fat: 49g
- Carbohydrates: 10g
- Fiber: 0.04g
- Protein: 15g
- Cholesterol: 395mg
Keywords: CrabBrulee, SeafoodLovers, SavoryDesserts, FoodieFavorites, GourmetRecipes, DeliciousEats, CookingInspiration