Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 4 large egg yolks
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 8 oz (225 g) fresh king crab meat, shredded
  • 2 tablespoons (25 g) granulated sugar (for brûlée topping)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan, heat the heavy cream and whole milk over medium heat until hot but not boiling.
  3. In a mixing bowl, whisk together egg yolks, sugar, vanilla extract, and salt until well combined.
  4. Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs
  5. Gently fold shredded king crab into the custard mixture.
  6. Divide the custard evenly among the ramekins.
  7. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
  8. Bake for 25-30 minutes, or until the custard is set and slightly jiggles in the center.
  9. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 30 minutes.
  10. Once chilled, sprinkle 1/2 tablespoon of granulated sugar on each ramekin. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
  11. Allow the brûlée to sit for a minute until the sugar hardens before serving.