Savory Crab Crème Brulee - Chef Ellen English Chef Ellen English Blog

Name: Savory Crab Crème Brulee - Chef Ellen English Chef Ellen English Blog
Ingredients: 3 cups heavy cream; 6 egg yolks, room temperature; 1 ½-2 tsp coarse sea salt; 1 tsp Old Bay; ½ pound lump crab meat (drained and picked through to remove any shells); 4 ears fresh sweet corn, lightly steamed in husks (I do this in the oven or microwave), shucked, rinsed and cut from cobb, harvesting as much corn and corn “milk” as possible; 2/3 -3/4 cup brown sugar or turbinado sugar, for glazing

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Ingredients

3 cups heavy cream
6 egg yolks, room temperature
1 ½-2 tsp coarse sea salt
1 tsp Old Bay
½ pound lump crab meat (drained and picked through to remove any shells)
4 ears fresh sweet corn, lightly steamed in husks (I do this in the oven or microwave), shucked, rinsed and cut from cobb, harvesting as much corn and corn “milk” as possible
2/3 -3/4 cup brown sugar or turbinado sugar, for glazing