Ingredients
Scale
250 g fresh lump crab meat (or high-quality frozen, well-drained)
2 cups heavy cream (480 ml)
5 large egg yolks
1/4 tsp kosher or pink Himalayan salt
1/4 tsp white pepper
1 tbsp lemon zest
2 tbsp chopped fresh chives
2 tbsp brown or raw sugar
4 strips cooked bacon, crumbled
Instructions
- Prepare Custard: Whisk egg yolks, salt, pepper, and lemon zest. Gradually temper with warm heavy cream.
- Add Crab: Gently fold in crab meat and pour into ramekins.
- Bake Custard: Place ramekins in a water bath and bake at 300°F (150°C) for 25–30 minutes.
- Cool and Caramelize: Chill custards, then top with sugar. Caramelize using a kitchen torch or broiler.
- Serve: Garnish with chives or extra crab meat. Serve slightly chilled.
Notes
- Use high-quality, fresh crab for the best flavor.
- Chill the custard for at least 1 hour before caramelizing for a firmer texture.
- Experiment with herbs or cheese for unique variations.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 30 minutes
- Category: dinner
Nutrition
- Serving Size: per serving
- Calories: 380–450 kcal
- Sugar: 5–7 g
- Sodium: 400–500 mg (Potassium: 300–400 mg)
- Fat: 35 g
- Saturated Fat: 14–18 g
- Carbohydrates: 6–8 g
- Fiber: 0–1 g
- Protein: 22–25 g ( Calcium: 100–150 mg )
- Cholesterol: 220–250 mg
Keywords: Crab brûlée recipe, savory brûlée, gourmet crab dish, elegant appetizers, crème brûlée twist