Creamy Savory Crab - A Fancy Seafood Treat
Turn crème brûlée into something totally new with this savory crab version. Sweet crab mixed with silky custard and a golden, crunchy topping.
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Cooking tools:
- Kitchen torch
- Fine-mesh sieve
- Ramekin
- Microplane
- Baking pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
- Paper towel
Ingredients
- 4 egg yolks
- 200ml heavy cream
- 200g crab meat (fresh, or canned/frozen and drained well)
- Salt and pepper to your taste
- Zest from 1 lemon (optional)
- Grated Parmesan cheese (optional)
- 2 tbsp sugar for the crispy top
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