Rich Crab Custard (Print Version)
A savory spin on crème brûlée, made with tender crab and a sugary caramel crust.
# Ingredients:
→ Main Ingredients
01 -
4 egg yolks
02 -
Salt and pepper, adjust to your liking
03 -
2 tablespoons of sugar
04 -
200ml heavy cream
05 -
200g freshly picked crab meat
→ Extras You Can Add
06 -
Parmesan cheese, for sprinkling
07 -
A bit of lemon zest
# Steps:
01 -
Use freshly cooked crab if you can. Got canned or frozen crab? Dab it dry with a paper towel first to avoid too much water messing up the creamy texture you're after.
02 -
In a mixing bowl, whisk your egg yolks and cream until smooth and creamy. Stir in some salt, pepper, and lemon zest if you'd like. Gently fold in your crab meat last.
03 -
Grab four ramekins and divide the mix evenly among them. Place them in a larger dish, then carefully pour hot water into the dish so it comes up halfway on the sides of the ramekins.
04 -
Preheat to 325°F (160°C) and bake for around 30-35 minutes. Look for a slight jiggle in the middle – that's your sign they're ready.
05 -
Dust each one with a thin layer of sugar. Use a blow torch to melt it into a shiny, crunchy top. Let it cool down a bit before serving so you're not biting into lava-hot sugar!
# Helpful Notes:
01 -
Lobster's a great substitute for crab if you feel like splurging!
02 -
Go dairy-free by swapping in a vegan heavy cream substitute. Works great too!