Go Back
Homemade crab brulee served on a ramekin on a white plate.

Homemade Crab Brulee Recipe

5 from 1 vote
A homemade Crab Brulee made with tender lump crab meat in a creamy, savory custard, topped with a crisp caramelized sugar crust. A perfect dish to impress and elevate any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4
Course: Appetizer, Seafood
Cuisine: American, French
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • ½ cup Fresh Lump Crab Meat Ensure it's fres not frozen
  • 1 cup Heavy Cream For the custard base
  • 3 large Eggs For the custard mixture
  • ¼ cup Aged Gruyere Cheese For added depth
  • 1 medium Shallot Finely diced
  • 1 tablespoon Fresh Herbs Thyme tarragon, parsley
  • ¼ cup White Wine Dry such as Sauvignon Blanc
  • 1 teaspoon Sea Salt To season the custard
  • 1 tablespoon Raw Cane Sugar For caramelizing the top
  • 1 pinch Maldon Salt Flakes For garnishing
  • 1 tablespoon Fresh Chives For garnish
  • 1 teaspoon Caviar Optional For garnish

Equipment

  • 4 Ramekins (4-6 oz) For custard baking
  • 1 Culinary Torch For caramelizing sugar
  • 1 Deep Baking For water bath
  • 1 Fine-mesh strainer To strain cream mixture
  • 1 Digital Thermometer o check custard temperature
  • 1 Whisk For mixing the custard
  • 1 Heavy-bottom saucepan For warming the cream
  • 1 Mixing bowls For combining ingredients

Method
 

  1. Preheat oven to 325°F. Prepare ingredients: clean crab meat, finely dice shallots, chop fresh herbs.
  2. In a bowl, whisk eggs until smooth. Slowly add cooled cream and mix.
  3. Pour the mixture into ramekins and place them in a deep baking dish.
  4. Cover with foil and bake for 25-30 minutes until just set.
  5. Sprinkle raw cane sugar evenly over the custard and use a culinary torch to caramelize the sugar until golden.
  6. Garnish with fresh chives and optional caviar before serving