Ingredients:
- 1 lb fresh crab meat
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped chives
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp granulated sugar
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Mix Ingredients: In a mixing bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, chopped chives, Dijon mustard, salt, and pepper until well combined.
- Add Crab Meat: Gently fold in the fresh crab meat, ensuring it’s evenly distributed.
- Prepare Ramekins: Divide the mixture into 4-6 ramekins, filling each about three-quarters full.
- Bake: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours.
- Caramelize Sugar: Before serving, sprinkle a thin layer of granulated sugar over each ramekin. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.
- Serve: Allow the caramelized sugar to harden for a minute, then serve immediately.
Enjoy your elegant and savory Crab Brulee!