Crab Crème Brûlée
This Crab Crème Brûlée is a savory twist on the classic dessert, combining creamy custard with the delicate flavor of fresh crab. It's a unique and elegant dish that's perfect for impressing guests.
Ingredients
- 8 ounces fresh crab meat
- 4 ounces lump crab meat
- 1 cup heavy cream
- 4 eggs
- 1 teaspoon pickled ginger
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preparation: Preheat oven to 325°F. Ensure all ingredients are at room temperature.
- Mix Crab: In a bowl, mix fresh crab meat and lump crab meat with pickled ginger.
- Prepare Custard: Beat eggs and sugar together until pale and thick. Gradually add warmed heavy cream and vanilla extract, mixing well.
- Combine: Gently fold in the crab mixture to the custard base.
- Bake: Pour the mixture into ramekins. Place ramekins in a water bath and bake for 35-40 minutes, until centers are set but slightly jiggly.
- Cool: Remove from oven and let cool slightly.
- Caramelize: Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.
Notes
- For the best flavor, serve the crème brûlée a few minutes after caramelizing the sugar crust.
- Avoid using imitation crab meat as it won't provide the same quality and depth of flavor.
- Ensure the custard mixture is smooth by using room temperature ingredients to avoid lumps.