Ingredients
Scale
- 2 cups fresh crab meat
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until smooth.
- In a saucepan, combine the heavy cream and whole milk, and heat until just below boiling.
- Gradually pour the cream mixture into the egg yolk mixture, whisking continuously.
- Gently fold in the crab meat.
- Pour the mixture into ramekins and place them in a baking dish filled with water.
- Bake for 25-30 minutes or until set.
- Let cool and refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top and use a torch to caramelize.
Notes
- For best results, use fresh crab meat.
- Adjust the browning sugar according to taste.
- This dish is best served chilled after caramelization.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg