Ingredients
Scale
Custard Base:
- 1 cup fresh lump crab meat
- 1 cup heavy cream
- 3 large egg yolks
- 2 tbsp finely chopped shallots
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp chopped fresh parsley
Caramelized Topping:
- 2 tbsp granulated sugar
Instructions
- Preheat & Prepare: Preheat oven to 325°F (163°C). Place 4 ramekins in a deep baking dish.
- Mix Custard: In a bowl, whisk egg yolks, heavy cream, salt, and pepper until smooth. Stir in shallots, Parmesan, and parsley, then gently fold in crab meat.
- Fill & Water Bath: Evenly divide the mixture into ramekins. Pour hot water into the baking dish until it reaches halfway up the sides.
- Bake: Bake for 30-35 minutes until the edges are set but the center slightly jiggles. Remove from the water bath and cool. Refrigerate for at least 2 hours.
- Caramelize Sugar: Sprinkle 1/2 tbsp sugar over each ramekin. Use a kitchen torch to caramelize until golden brown.
- Serve:Â Let sit for a minute, then serve warm or slightly chilled.
Notes
- Use fresh lump crab meat for the best flavor. If using canned, drain well.
- Let the brulee chill properly before caramelizing for the best texture.
- A broiler can be used instead of a torch, but watch closely to prevent burning.
- Pair with a crisp white wine like Chardonnay for an elegant touch.
- Prep Time: 10
- Cook Time: 35
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired Seafood
Nutrition
- Serving Size: 1 Ramekin
- Calories: 210
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 160mg