Crab Brûlée is the ultimate fusion of creamy decadence and rich seafood flavor. Imagine tender crab enveloped in a velvety custard with a golden, crackly sugar crust on top—sounds irresistible, right? This luxurious dish may sound fancy, but trust me, it’s easy to make at home. Whether you’re hosting a dinner party or treating yourself, this recipe will make you feel like a gourmet chef. 🦀✨
Let’s get started and create this heavenly masterpiece!
AuthorMeet P.CategoryBreak Fast Recipes, Quick Ground Chicken RecipesPreheat your oven to 160°C (320°F). Place 4 ramekins in a deep baking dish—this will help the custard cook evenly.
In a small pan, heat a drizzle of olive oil over medium heat. Sauté the chopped shallot and minced garlic until they’re soft and your kitchen smells amazing—about 2-3 minutes. Set aside to cool.
In a mixing bowl, whisk together the egg yolks, heavy cream, grated Parmesan, Dijon mustard, lemon zest, salt, pepper, and paprika. Stir in the sautéed shallots and garlic. This is your flavor-packed custard base.
Gently fold in the lump crab meat. Be careful not to break the delicate pieces—you want chunks of crab in every bite.
Divide the custard mixture evenly into the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully place the dish in the oven and bake for about 25 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool for 10 minutes. Sprinkle a thin layer of sugar on each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crackly. No torch? No problem! Pop them under a broiler for 1-2 minutes, keeping a close eye on them.
Ingredients
Directions
Preheat your oven to 160°C (320°F). Place 4 ramekins in a deep baking dish—this will help the custard cook evenly.
In a small pan, heat a drizzle of olive oil over medium heat. Sauté the chopped shallot and minced garlic until they’re soft and your kitchen smells amazing—about 2-3 minutes. Set aside to cool.
In a mixing bowl, whisk together the egg yolks, heavy cream, grated Parmesan, Dijon mustard, lemon zest, salt, pepper, and paprika. Stir in the sautéed shallots and garlic. This is your flavor-packed custard base.
Gently fold in the lump crab meat. Be careful not to break the delicate pieces—you want chunks of crab in every bite.
Divide the custard mixture evenly into the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully place the dish in the oven and bake for about 25 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool for 10 minutes. Sprinkle a thin layer of sugar on each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crackly. No torch? No problem! Pop them under a broiler for 1-2 minutes, keeping a close eye on them.