Silky Crab Crème Brûlée Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 8 ounces lump or special crabmeat
  • 4 strips cooked bacon, roughly chopped
  • 1 tablespoon chopped fresh chives
  • 6 large egg yolks
  • 2 cups heavy cream
  • 1 teaspoon lemon zest
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black or white pepper
  • 2 tablespoons turbinado sugar
Directions
  1. Preheat the oven to 300 F.
  2. Place four 8-ounce ramekins in a baking dish at least 2 inches deep.
  3. Divide crabmeat evenly between ramekins.
  4. Top crabmeat evenly with chopped bacon and chives.
  5. In a medium bowl, whisk egg yolks until smooth.
  6. Slowly pour in cream, whisking to combine.
  7. Whisk in the lemon zest, salt, and pepper.
  8. Transfer cream mixture to a glass measuring cup or pitcher, and pour evenly into ramekins.
  9. Fill the baking dish with 1 inch of hot water.
  10. Bake crème brûlée for about 1 hour, or until the centers jiggle ever so slightly.
  11. Transfer ramekins to a wire rack to cool for 20 minutes.
  12. Refrigerate at least 30 minutes or overnight. If chilled overnight, let stand at room temperature 30 minutes before serving, or place in a preheated 300 F oven until warmed, if desired.
  13. Top each crème brûlée evenly with ½ tablespoon turbinado sugar.
  14. Use a blowtorch to caramelize the top of each. If you don't have a blowtorch, broil the crème brûlée in the oven until evenly golden brown on top.
  15. Optionally garnish each crème brûlée with chives and bacon, and serve with lemon wedges.