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Has anyone told you about Crab Brulee? If you enjoy making complicated dishes or rather want to impress your guests on the poke or their next gathering, then this is the one for you. Think of it as crab meat mixed with a rich custard base and caramelized sugar on top. It is just the perfect wonderful combination-light, rich and everything sweet and salty that you ever wanted in a single integration.

Every delicious thing comes with its prospective risks and challenges, the same case applies to this dish as alluring as them may be for appetizing along with giving stepwise instructions, let’s get to know how to successfully prepare this dish in your kitchen.

The Origin of Crab Brulee

This dish, Crab Brulee, is just but a variation of the more popular dessert known as Crème Brulee, a dessert from France. Mostly, sweet custards with a burnt caramel external crust called Crème brulee is delectable, however, all cultures have managed to create savory versions of thus delightful dish. The inception of the crab brulee can be said to come from the world sea food into the pastry making flavored bases with gourmet principles in the mix.

Why Crab Brulee Works So Well

Crab Brulee is fun because of the wonderful contrasts that it possesses. The torched crab being very ‘liquidy’ blends so well with the custard while the burnt sugar on top gives the finishing touch. It is so rich yet delicate at the same time making people go where they never thought they would going, and that is to the kitchen for some more.

When to Serve Crab Brulee

Crab Brulee, just like most other crab s, is meant for special events. This special dish will always improve your table in whichever event you are whether it is a small dinner gathering, a special celebration or a romantic night in. It is versatile with those qualities pushing it to be eaten neatly as a starter, first stimulus of a main dish or hard-hitting side food.

How to Make Crab Brulee

Well, it is very easy and the fun part comes when explaining how to prepare this dish. It is easy and hard at the same time because there are steps to follow strictly; make a custard, place the crabs, and finally, add the caramelized sugar on the top.

Ingredients You’ll Need

Fresh Crab Meat: Fresh meat significantly amps up the taste. Canned crab, although not recommended works capably particularly in rush situations.
Heavy Cream: And, this has to be very interesting.
Egg Yolks: The rich and creamy building up custard base will require the egg yolks.
Shallots and Garlic: For some flavors.
Butter: For some rich flavor adding.
Granulated Sugar: For the quintessential brûlée coating.
Salt and Pepper: For perfecting the seasoning of the custard.

Step-by-Step Cooking Process

1. Preparing the Custard Base

Whisk together the eggs yolks with heavy cream to begin with. Small eggs are best for blending with cream. As this is the custard’s base, it should be smooth and thoroughly mixed.

2. Adding the Crab Meat

Crabmeat is folded gently into the crab custard mixture. Be cautious about shredding the delicate flesh too much; nobody enjoys the crab blend, but the lumps of crab are an added sweet surprise.

3. The Perfect Sugar Topping

Once the crab custard is done, spoon the mixture in the ramekins and set them aside. After baking, sprinkle some sugar on top and then burn it with a blowtorch to caramelize the sugar. It should result in a crisp top that is golden in color and delicious.