Crab Creme Brulee Recipe!
Crab brulee is a decadent seafood dish that combines the delectableflavors of crab with the crispy, caramelized goodness of brulee topping. It isa simple yet versatile dish that you can serve as an appetizer to impress yourguests. Pair it with some crusty bread and a side salad, and you have aluxurious yet light meal.
Equipment
- Dutch oven
- 9×13-inch baking dish
- pressure cooker
- cups
Ingredients
- 1 cup heavy cream
- 1 cup milk
- 4 Eggs
- 1 cup fresh crab meat make sure it’s cooked and finely chopped
- 1/4 cup sugar
- 1/2 tbsp black pepper
- 1 tbsp salt
- 1/4 tbsp nutmeg
- 2 tbsp grated Parmesan cheese
- 2 tbsp brown sugar for the topping
Instructions
- Prepare Your Ingredients: Before we start cooking, let’s get everything ready. Measure out all your ingredients. Make sure the crab meat is cooked and finely chopped.
- Mix the Cream and Milk: Pour the heavy cream and milk into a saucepan. Heat it over medium heat until it’s hot, but not boiling. You’ll see tiny bubbles around the edges. Take it off the heat and set it aside
- Beat the Egg Yolks and Sugar: In a mixing bowl, whisk the egg yolks and sugar together until the mixture is smooth and pale yellow.
- Combine the Mixtures: Slowly pour the hot cream and milk mixture into the egg yolks and sugar, stirring constantly. This will help the eggs not to cook too quickly. Once it’s all mixed, add the salt, black pepper, nutmeg, and Parmesan cheese. Stir well.
- Add the Crab Meat: Gently fold the chopped crab meat into the mixture. Make sure it’s evenly distributed.
- Fill the Ramekins: Pour the mixture into small ramekins or oven-safe dishes. Leave a little space at the top.
- Bake the Brulee: Preheat your oven to 325°F (160°C). Place the ramekins in a baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath will help cook the brulee evenly. Bake for about 30-40 minutes, or until the custard is set but still a little jiggly in the center.
- Chill the Brulee: Take the ramekins out of the water bath and let them cool to room temperature. Then, put them in the fridge for at least 2 hours to chill.
- Add the Caramel Topping: Before serving, sprinkle a thin layer of brown sugar on top of each brulee. Use a kitchen torch to melt and caramelize the sugar. If you don’t have a torch, you can put them under the broiler in your oven for a few minutes. Watch them carefully so they don’t burn!
- Enjoy! Let the caramelized sugar cool and harden for a minute, then dig in and enjoy your delicious Crab Brulee!