Transform your dinner party with this elegant appetizer that combines sweet crab meat with a silky custard base, all topped with a perfectly caramelized sugar crust. This recipe has been tested extensively to ensure foolproof results every time. “naturally attract” a cook’s attention.
The Magic Behind Savory Brûlées
Before we dive into the recipe, let’s understand what makes a savory brûlée work. Unlike its sweet cousin, savory brûlées balance rich custard with delicate proteins and aromatics. The caramelized top provides a beautiful textural contrast while adding a subtle sweetness that complements the seafood perfectly. This particular recipe has been tested dozens of times to achieve the perfect balance of flavors and textures.
Crab Brûlée
Equipment
- 2 (6-ounce) ramekins
- Kitchen torch
- Deep baking dish (for water bath)
- Instant-read thermometer
- Whisk
- Rubber spatula
Ingredients
For the Custard Base
- 2/3 cup heavy cream highest quality if available
- 2 large egg yolks room temperature
- 1/4 teaspoon sea salt
- 1/8 teaspoon white pepper
- 1 teaspoon fresh lemon zest from 1/2 lemon
For the Crab Mixture
- 6 ounces fresh lump crab meat carefully picked through
- 1 teaspoons fresh chives finely chopped
- 1 teaspoon fresh tarragon finely chopped
- 1 teaspoon fresh dill finely chopped
For the Topping
- 2 tablespoons granulated sugar for caramelizing
Instructions
Preparation Phase
Prepare Equipment (5 minutes)
- Preheat oven to 300°F (150°C)
- Arrange ramekins in a deep baking dish
- Have hot water ready for water bath
Prepare Ingredients (10 minutes)
- Bring eggs to room temperature2 large egg yolks
- Pick through crab meat for shells6 ounces fresh lump crab meat
- Chop herbs finely1 teaspoons fresh chives, 1 teaspoon fresh tarragon, 1 teaspoon fresh dill
- Zest lemon (yellow part only)1 teaspoon fresh lemon zest
Custard Making Phase
Heat Cream (8 minutes)
- Warm heavy cream until tiny bubbles form (180°F/82°C)2/3 cup heavy cream
- Remove from heat immediately
- Let cool slightly (2-3 minutes)
Make Base (7 minutes)
- Whisk egg yolks until pale and thickened
- Very slowly stream warm cream into yolks, whisking constantly
- Add salt and white pepper1/4 teaspoon sea salt, 1/8 teaspoon white pepper
- Strain through fine-mesh sieve
Assembly & Cooking
Combine & Fill (5 minutes)
- Gently fold crab meat into custard
- Add herbs and lemon zest
- Divide mixture between ramekins
- Leave 1/4 inch at top
- Tap gently to remove air bubbles
Bake (25 minutes)
- Place ramekins in water bath
- Add hot water halfway up sides
- Bake until edges are set but center jiggles
- Internal temperature should reach 175°F (79°C)
Chill (4 hours minimum)
- Remove from water bath
- Cool to room temperature
- Cover with plastic wrap
- Refrigerate until completely set
Caramelize (5 minutes)
- Blot surface moisture with paper towel
- Sprinkle even layer of sugar2 tablespoons granulated sugar
- Torch with steady, circular motions
- Let caramel harden (1-2 minutes)
Notes
Nutrition Facts
Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.
Giada De Laurentiis
Pro Tips for Success
Temperature
Control
Texture
Guidelines
Never boil the cream
Strain mixture twice for silkiness
Look for slight jiggle when done
Don’t overcook or custard will curdle
Recipe Variations
Mediterranean Style
with Fresh Herbs
with Fresh Herbs
Add saffron to cream
Include fennel fronds
Top with salmon roe
Classic French
Traditional Style
Traditional Style
Add shallots
Include cognac
Use traditional herbs
Asian Fusion
with Aromatics
with Aromatics
Add ginger and lemongrass
Include coconut milk
Finish with togarashi
