What is the secret to crème brûlée?

The secret often lies in balancing the custard’s texture and flavor. You need a perfect ratio of cream to egg yolks. Additionally, you should temper your eggs to avoid lumps. In a crab brulee recipe , the same principle applies, but you also need fresh crab meat and the right amount of seasoning for that savory pop.

What’s the difference between crème brûlée and custard?

Crème brûlée is a type of custard with a caramelized sugar top. Custards can be savory or sweet, whereas crème brûlée typically implies a sweet version—unless you’re adventurous like us and make it savory with crab. The biggest difference is the crispy, torched sugar or cheese layer on top that gives crème brûlée its signature crunch.

What is crème brûlée made of?

Classic crème brûlée usually includes heavy cream, egg yolks, sugar, and vanilla. For this crab version, you swap out the sugar and vanilla for savory elements like onions, garlic, salt, pepper, and of course, crab. So, basically, it’s a custard with a crunchy, caramelized top. Ours just happens to taste like a dream for seafood lovers.

What type of cream is best for crème brûlée?

Heavy cream is typically the gold standard because of its high fat content, which creates a rich, velvety texture. You can use half-and-half or even whole milk, but the result might be less creamy. For our crab brulee recipe , I really recommend sticking with heavy cream to stand up to the crab’s flavor and to create that luxurious mouthfeel.

Amazing Crab Brulee Recipe: Master A Luxurious Seafood Dish

Description

Impress your guests with this luxurious Crab Brulee, a creamy, savory dish with rich lump crab meat, delicate custard, and a golden Parmesan crust.

Ingredients

Scale

1 cup fresh or good-quality lump crab meat (around 8 ounces)
1 ½ cups heavy cream
3 large eggs
1 tablespoon unsalted butter
½ cup finely chopped onion (or shallots)
1 clove garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
½ teaspoon Old Bay seasoning (optional but highly recommended)
A pinch of cayenne pepper (optional, for heat)
2 tablespoons finely chopped chives (for garnish)
4 tablespoons grated Parmesan cheese (for topping)
Additional salt and pepper to taste

Instructions

Preparing the Mixture

Sauté aromatics: Melt butter in a small pan over medium heat. Add onion and garlic, cooking until softened (about 3-4 minutes). Avoid browning.
Warm the cream: In a saucepan, heat heavy cream gently. Add sautéed aromatics, salt, pepper, Old Bay seasoning, and cayenne (if using). Bring to a simmer, then remove from heat.
Beat the eggs: In a separate bowl, whisk eggs until well combined.
Temper the eggs: Slowly pour the warm cream mixture into the whisked eggs, stirring continuously to prevent curdling.
Fold in the crab: Gently mix in crab meat, keeping the lumps intact for texture.

Cooking Steps

Preheat the oven to 325°F (160°C).
Fill the ramekins: Divide the mixture evenly among four ramekins, leaving space at the top.
Create a water bath: Place ramekins in a baking dish and fill with hot water until it reaches halfway up the sides.
Bake: Bake for 25-30 minutes until the custard is set around the edges but slightly jiggly in the center.
Cool slightly: Remove ramekins from the water bath and let them cool for a few minutes.
Caramelize the top: Sprinkle with Parmesan cheese and broil for 1-2 minutes or use a kitchen torch to achieve a golden crust.

Final Touch

Garnish: Sprinkle with chopped chives before serving.

Notes

Serve with crusty bread or crackers for scooping.
Pair with a light salad or grilled vegetables to balance the richness.
Keep an eye on the broiler to prevent burning.

Prep Time: PT15M
Cook Time: CT30M
Category: Dinner
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 ramekin
Calories: 220 kcal
Sodium: 340mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0 g
Carbohydrates: 2g
Fiber: 0g
Protein: 12 g
Cholesterol: 140mg

Keywords: crab brulee, savory custard, seafood appetizer, elegant dinner