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Indulgent Crab Brûlée

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A decadent twist on the classic dessert, combining creamy custard with sweet, succulent crab meat.

Ingredients

Scale
  • 1 cup cooked crab meat
  • 2 cups heavy cream
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Salt and pepper to taste
  • Additional granulated sugar for topping

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan, heat the heavy cream over medium heat until just simmering, do not boil.
  3. In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy, about 2-3 minutes.
  4. Gradually add the hot cream to the egg yolk mixture, whisking constantly to prevent curdling.
  5. Stir in the vanilla extract, cooked crab meat, and season liberally with salt and pepper.
  6. Divide the mixture into ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  7. Bake for 20-25 minutes until set but still slightly wobbly in the center.
  8. Remove from the oven and let cool, then refrigerate for at least 2 hours.
  9. Before serving, sprinkle a thin layer of granulated sugar on top of each ramekin and caramelize it with a kitchen torch until golden brown.

Notes

Store any leftovers covered in the refrigerator for up to 3 days. Re-crisp the sugar topping before serving.

Nutrition

Find it online: https://us.recipesfood.org/crab-brulee/

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