Creme Brulee Recipe.
The ingredients for this crab brulee recipe are simple but decadent. The key is; fresh crab, however, frozen will work too if that's all you can get.
Equipment
Ingredients
- 250 g fresh crab meat (frozen is okay if fresh isn't available)
- 2 cups cups heavy cream (approx. 480ml)
- 5 large egg yolks
- 1/4 tsp kosher or Pink Himalaian salt
- 1/4 tsp white pepper (black is ok too, but white is better)
- 1 tbsp lemon zest
- 2 tbsp chopped fresh chives
- 2 tbsp brown or raw sugar
- 4 strips of cooked bacon (optional)
Instructions
- Preheat your oven to 160°C (320°F). Arrange four 8-ounce ramekins in a deep baking dish.
- In a saucepan, gently heat the cream with salt and white pepper until it simmers. Remove from heat.
- In a bowl, whisk egg yolks until pale. Slowly add the warm cream, whisking constantly.
- Strain the mixture and stir in lemon zest. Let it cool slightly.
- Divide the crab meat among the ramekins. If using bacon, sprinkle it over the crab.
- Pour the custard over the crab (and bacon if using).
- Pour hot water into the baking dish, halfway up the sides of the ramekins.
- Bake for 30-35 minutes until the custard is set but still jiggly in the center.
- Remove from the water bath and chill for at least 2 hours.
- Before serving, sprinkle turbinado sugar on top and caramelize with a culinary torch or under the broiler.
- Garnish with fresh chives and serve immediately.