What's the difference between crème brûlée and custard?

Crème brûlée is actually a type of custard! However, what sets it apart is that deliciously crisp caramelized sugar layer on top, which you torch right before serving. Regular custard, while creamy and tasty, skips this fancy topping. Think of crème brûlée as custard with a glamorous finish.

What is the secret of crème brûlée?

The secret is in the smooth, velvety custard paired with that perfectly caramelized sugar crunch. To achieve this, use fresh, quality ingredients and bake gently in a water bath to avoid overcooking. And, of course, the pièce de résistance—a kitchen torch for that golden, glass-like sugar topping. Voilà!

What can I use instead of ramekins for crème brûlée?

No ramekins? No problem! Small oven-safe dishes, like mason jar lids or even espresso cups, work just fine. Just make sure the containers are shallow enough for even cooking and topping distribution. You don’t need anything fancy; just think outside the ramekin!

What is the English version of crème brûlée?

Simply put, it translates to “burnt cream” in English—which honestly sounds way less fancy. But the charm of crème brûlée lies in its French flair, so most people still use the original name. After all, saying it with a French accent just makes it taste better, doesn’t it?

Delight in the Ultimate Crab Brulee Recipe for Seafood Lovers

Name: Crab Brulee Recipe: A Savory Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 1 lb (450g) lump crab meat (preferably fresh or well-drained if using canned); 2 tbsp unsalted butter; 1 small shallot, finely chopped; 2 garlic cloves, minced; ½ cup heavy cream; 2 tbsp cream cheese (for added creaminess); 1 tbsp fresh parsley, chopped; 1 tbsp lemon juice; ½ tsp paprika; Salt and pepper to taste; 2 tbsp brown sugar (light or dark); ½ tbsp melted butter; A pinch of salt

Description

If you love creamy, indulgent crab dishes, then this Crab Brûlée is your new go-to! Think of it as a savory spin on the classic crème brûlée but with a rich, delicate crab filling and a perfectly caramelized top. Fancy enough for a dinner party, but easy enough to make at home. Let’s dive in!

Ingredients

Scale

For the Crab Filling:

1 lb (450g) lump crab meat (preferably fresh or well-drained if using canned)
2 tbsp unsalted butter
1 small shallot, finely chopped
2 garlic cloves, minced
½ cup heavy cream
2 tbsp cream cheese (for added creaminess)
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
½ tsp paprika
Salt and pepper to taste

For the Brûlée Topping:

2 tbsp brown sugar (light or dark)
½ tbsp melted butter
A pinch of salt

Instructions

Prep the oven and ramekins:
Preheat your oven to 375°F (190°C). Lightly grease 4-6 ramekins (depending on size) with butter or non-stick spray.
Cook the crab filling:
In a medium pan, melt the butter over medium heat. Add the shallot and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the cream and cream cheese:
Stir in the heavy cream and cream cheese. Cook, stirring frequently, until the cream cheese is melted and the mixture is smooth.
Combine with crab and seasonings:
Add the crab meat, parsley, lemon juice, paprika, salt, and pepper. Gently fold until well combined. Allow the mixture to cook for another 2 minutes to warm through.
Fill the ramekins:
Spoon the crab mixture evenly into each prepared ramekin, smoothing the tops with the back of a spoon.
Prepare the topping:
In a small bowl, mix the brown sugar, melted butter, and a pinch of salt. Sprinkle the sugar mixture evenly over the top of each crab ramekin.
Caramelize the top:
Place the ramekins under the broiler for 2-4 minutes, keeping a close eye to ensure the sugar melts and caramelizes into a golden, crisp layer.
Serve:
Let the crab brûlées cool for a few minutes before serving. Garnish with extra parsley and lemon wedges if desired.

Notes

Crab Quality: The quality of the crab is crucial—fresh crab meat will give the best flavor. If you use canned, make sure it’s well-drained.
Broil Carefully: The sugar can burn quickly, so keep an eye on it while broiling.
Make Ahead: You can prepare the crab filling ahead of time and store it in the fridge, then just assemble and broil when you’re ready to serve.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking, Broiling
Cuisine: French, Seafood

Nutrition

Calories: ~300
Sugar: 7g
Sodium: 300mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 9g
Fiber: 1g
Protein: 25g
Cholesterol: 115mg

Keywords: Crab Brûlée Recipe, Savory Brûlée, Seafood Appetizer, Decadent Crab Dish, Crab with Caramelized Sugar