Crab Brulee
A luxurious dish that combines the delicate sweetness of lump crab meat with a rich, savory custard and a crisp, caramelized Parmesan topping.
Equipment
- Ramekins
- Whisk
- Fine Mesh Sieve
- Baking Dish
- Kitchen Torch
Ingredients
Main Ingredients
- 200 g lump crab meat fresh preferred
- 300 ml heavy cream
- 4 large egg yolks
- 1 tbsp shallots finely chopped, optional
- 1 tsp sherry or white wine optional
- 1 pinch nutmeg
- salt and white pepper to taste
Topping
- 2 tbsp Parmesan cheese finely grated
Instructions
- Preheat oven to 325°F (165°C).
- In a bowl, whisk together egg yolks, heavy cream, nutmeg, salt, and white pepper until smooth.
- If using, sauté shallots until soft, then add to the mixture along with sherry or white wine.
- Strain the custard mixture through a fine mesh sieve to ensure a silky texture.
- Gently fold in lump crab meat, being careful not to break up the lumps.
- Divide the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the ramekins to create a water bath.
- Bake for 30-35 minutes, or until the custard is set but slightly jiggly in the center.
- Remove from oven and let cool for 10 minutes. Refrigerate for at least 1 hour before serving.
- Before serving, sprinkle a thin layer of Parmesan cheese over each custard.
- Use a kitchen torch to caramelize the topping until golden and crisp. Alternatively, place under a broiler for 2-3 minutes.
- Garnish with fresh chives or a pinch of paprika, and serve warm or at room temperature.
Notes
For the best flavor, use fresh lump crab meat. Serve with toasted baguette slices or a light citrus-dressed salad for balance.