What is crème brûlée mostly made of?

Crème brûlée primarily consists of cream, egg yolks, sugar, and vanilla. In savory versions like Crab Brulee, fresh crab meat and seasonings replace the traditional vanilla for a flavorful twist.

What is the secret of crème brûlée?

The secret lies in achieving the perfect custard texture—a creamy, silky interior with just the right jiggle—and creating a crisp, caramelized sugar topping. Using high-quality ingredients and precise temperature control is key.

What's the difference between crème brûlée and custard?

Crème brûlée is a type of custard dessert but includes a caramelized sugar topping that distinguishes it. Custards may be served plain, while crème brûlée always features the signature brûléed (torched) top.

How to make brulee topping?

Sprinkle a thin, even layer of granulated or light brown sugar over chilled custard. Use a kitchen torch to melt and caramelize the sugar, creating a golden, crackly crust. If a torch isn’t available, use a broiler, but watch closely to avoid burning.

Crab Brulee Recipe

Description

Crab Brulee Recipe combines creamy custard with fresh crab meat and a caramelized sugar topping. This savory twist on a classic dessert is perfect for brunch, fancy dinners, or special occasions!

Ingredients

Scale

1 cup fresh or lump crab meat (Dungeness or blue crab preferred)
2 cups heavy cream
4 large egg yolks
1/4 teaspoon salt
1/4 teaspoon white pepper
Pinch of nutmeg
1 teaspoon Old Bay seasoning (optional)
1 tablespoon lemon zest (optional)
4 tablespoons granulated sugar (for topping)
Optional garnish: chopped chives or dill

Instructions

Prepare the Crab Meat

Check for and remove any shell fragments. If using canned or frozen crab, drain and pat dry.

Make the Custard Mixture

In a mixing bowl, whisk egg yolks until smooth.
Gradually whisk in heavy cream, salt, white pepper, nutmeg, and Old Bay seasoning. Fold in the crab meat and lemon zest.

Prepare the Ramekins and Water Bath

Divide the custard mixture evenly among ramekins. Place them in a baking dish and pour hot water around them to create a water bath.

Bake the Custards

Preheat the oven to 300°F (160°C). Bake for 35–45 minutes until the custard is set but the center jiggles slightly. Cool to room temperature, then refrigerate for 2–8 hours.

Caramelize the Sugar Topping

Sprinkle 1 tablespoon of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately with optional garnish.

Notes

Storage: Keep refrigerated for up to 2–3 days. Caramelize the sugar just before serving for best results.
Substitutions: Canned crab can be used if fresh is unavailable.
Tools Needed: Ramekins, kitchen torch, whisk, and baking dish.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 ramekin
Calories: 580 kcal
Sugar: 10 g
Sodium: 420 mg
Fat: 45 g
Saturated Fat: 27 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0 g
Protein: 18 g
Cholesterol: 280 mg

Keywords: Crab Brulee Recipe, Savory Custard, Crab Crème Brulee, Fancy Seafood Appetizer, Brunch Recipe