Ingredients
Scale
-
- 1 cup heavy cream
- 1/2 cup crab meat, finely shredded
- 4 large egg yolks
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract (optional, for a hint of sweetness)
- Salt and pepper to taste
- Superfine sugar, for the topping
Instructions
- Preheat your oven to 300°F (150°C).
- In a saucepan, combine heavy cream and vanilla extract (if using) and heat until it simmers. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together egg yolks, granulated sugar, salt, and pepper until the mixture is pale and frothy.
- Gradually whisk the warm cream into the egg mixture to temper the eggs.
- Gently fold in the crab meat, ensuring it’s evenly distributed.
- Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
- Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Notes
- Ensure the crab meat is finely shredded to distribute evenly throughout the custard.
- For a deeper flavor, a small amount of grated Parmesan can be added to the mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 300
- Fat: 22g
- Carbohydrates: 15g
- Protein: 8g