Description
A gourmet twist on a classic dessert, blending fresh crab meat with a creamy custard topped with a caramelized sugar crust.
Ingredients
Scale
- 1 cup Fresh crab meat
- 1 cup Heavy cream
- 4 large Egg yolks
- ¼ cup Parmesan cheese (grated)
- 1 small Shallot (minced)
- 1 clove Garlic (minced)
- 1 teaspoon Lemon zest
- Salt and pepper to taste
- 2 tablespoons Sugar
Instructions
- Sauté the minced shallot and garlic in a skillet over medium heat until fragrant (about 2-3 minutes).
- Stir in the fresh crab meat and lemon zest. Season with salt and pepper to taste. Cook for 2-3 minutes until heated through.
- Remove from heat and allow the crab mixture to cool slightly.
- In a mixing bowl, whisk together the egg yolks and heavy cream until smooth.
- Add the grated Parmesan cheese and stir until evenly distributed.
- Gently fold the cooled crab mixture into the custard.
- Preheat your oven to 325°F (160°C).
- Divide the crab brulee mixture evenly between 4-6 ramekins, filling each about ¾ full.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly.
- Remove the ramekins from the water bath and allow them to cool to room temperature.
- Once cool, sprinkle a thin, even layer of sugar over the top of each custard.
- Use a kitchen torch to caramelize the sugar until it forms a golden crust.
- Allow the sugar to harden for a few minutes before serving.
Notes
Use fresh lump crab meat for the best flavor. Ensure an even sugar layer for optimal crackle.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 240mg
Keywords: crab brulee, savory dessert, gourmet recipes, unique appetizers, seafood desserts