Ingredients
Method
- Preheat oven to 180°C (350°F).
- Whisk cream, yolks, mustard, spices, and lemon juice.
- Fold in crab meat and season.
- Divide into ramekins, bake in a water bath for 25-30 minutes.
- Cool slightly, add topping, and caramelize.
Notes
Season with Care: Crab’s natural sweetness shines when seasoned sparingly. A light touch of salt, pepper, and a pinch of nutmeg works wonders. For added complexity, include a splash of cognac—just stick to the measured amount to maintain balance.
Blend the Custard Gently: Combine the egg yolks, cream, and cognac with a gentle whisk to minimize air bubbles. If bubbles appear, skim them off for a silky, even custard texture.
Cook with a Water Bath: To achieve a smooth and evenly cooked custard, place the ramekins in a water bath. Surround them with hot (not boiling) water, which prevents overheating and curdling.
Perfect Timing: The custard is done when the center has a subtle wobble. Begin checking at 35 minutes to avoid overbaking, which can result in a grainy texture.
Chill for Flavor: Allow the brûlée to chill for at least 8 hours. This resting period enhances the flavors and gives the custard the ideal firmness for the caramelized sugar topping.
Store Properly: Leftovers can be refrigerated for up to two days. While the sugar crust may soften slightly, the creamy custard will remain delicious.