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crab brulee

Delicious Crab Brulee Recipe: A Savory French Classic

This elegant savory crab brulee transforms the classic French dessert into a sophisticated appetizer that will wow your dinner guests. Featuring sweet lump crabmeat in a silky custard base topped with perfectly caramelized brown sugar.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup heavy cream
  • ½ cup whole milk
  • 4 large egg yolks
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • Pinch of white pepper
  • ½ pound sweet lump crabmeat picked over for shells
  • 2 tablespoons fresh chives finely chopped
  • 4 tablespoons brown sugar for caramelizing
  • Optional: a splash of dry sherry

Method
 

  1. Step 1: Prep Your Ramekins
    Prêchât your oven to 325°F. Butter four 6-ounce ramekins and set them in a roasting pan.
  2. Step 2: Create the Custard Base
    In a heavy-bottomed saucepan, gently heat the cream and milk until it's steaming but not boiling. You'll see little bubbles forming around the edges – that's your cue.
  3. Step 3: Temper the Eggs
    In a separate bowl, whisk together egg yolks, granulated sugar, salt, and white pepper. Slowly drizzle the hot cream mixture into the egg yolks while whisking constantly to prevent scrambling.
  4. Step 4: Strain and Add Aromatics
    Strain the mixture through a fine-mesh sieve. If using sherry, add it now along with half the chives.
  5. Step 5: Fold in the Crab
    fold in the crabmeat – don't stir aggressively. You want those beautiful lumps to stay intact.
  6. Step 6: Bake in Water Bath
    Divide the mixture among ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the centers are just set but still slightly jiggly.
  7. Step 7: Cool and Chill
    Let them cool to room temperature, then refrigerate for at least 2 hours (overnight is even better).
  8. Step 8: The Grand Finale
    Just before serving, sprinkle brown sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until it's golden and bubbling. Let it cool for a minute to achieve that perfect crack.

Notes

  • Quality matters: Use fresh lump crabmeat for best results
  • Don't skip straining: This ensures silky smooth custard texture
  • Make ahead friendly: Custards can be made up to 3 days ahead, just torch before serving
  • Equipment tip: A kitchen torch gives the best caramelization results
  • Serving suggestion: Pair with crusty bread or delicate crackers
Storage Instructions
Store covered in refrigerator for up to 3 days. Do not add caramelized sugar topping until ready to serve.