Ingredients:

• • 1 cup (168 g) fresh crab meat
  • 5 large egg yolks
  • 2 cups (476 g) heavy cream
  • ½ tsp (3 g) salt
  • ¼ tsp black or white pepper
  • ⅛ tsp nutmeg
  • 1 tsp lemon zest (optional)
  • 2 tbsp chopped fresh herbs (e.g., parsley, chives, or tarragon)
  • 2 tbsp (24 g) granulated sugar (for caramelized topping)

• Instructions:

  Follow these step-by-step instructions to create your Crab Brûlée:

  Step 1: Preheat the Oven

  • Preheat your oven to 160ºC (320ºF).

  Step 2: Prepare the Egg Yolks

  • Place the egg yolks in a mixing bowl and set aside.

  Step 3: Heat the Cream

  • In a saucepan over medium heat, bring the heavy cream to a simmer. Do not let it boil.

  Step 4: Season the Cream

  • Add the salt, pepper, and nutmeg to the cream, stirring to combine.

  Step 5: Combine Cream and Egg Yolks

  • Gradually pour the heated cream into the egg yolks, whisking continuously to prevent the eggs from cooking.

  Step 6: Strain the Mixture

  • Strain the mixture through a fine-mesh sieve to ensure a smooth custard.

  Step 7: Add Lemon Zest and Herbs

  • Stir in the lemon zest (if using) and chopped herbs.

  Step 8: Prepare the Ramekins

  • Place four ramekins in a baking dish. Divide the crab meat evenly among the ramekins.

  Step 9: Fill the Ramekins

  • Pour the custard mixture over the crab meat, leaving a small gap at the top of each ramekin.

  Step 10: Create a Water Bath

  • Pour hot water into the baking dish until it reaches about one-third up the sides of the ramekins.

  Step 11: Bake

  • Bake in the preheated oven for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.

  Step 12: Cool

  • Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 3-4 hours, or preferably overnight.

  Step 13: Caramelize the Sugar

  • Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.