Steps
Pat the crab meat dry if it’s from a can or frozen to avoid any extra liquid. This step is key to getting the best texture possible.
In a mixing bowl, combine yolks with cream and give it a good whisk. Toss in salt, pepper, and mix gently as you fold in the crab. Add lemon zest if you’d like.
Spoon your creamy mixture into four ramekins. Put the ramekins in a large dish and pour in warm water until halfway up their sides.
Slide into a 325°F (160°C) oven for 30 to 35 minutes. Check if the centers jiggle slightly—think custard, and you’re good!
Spread sugar evenly on top and use a torch to caramelize it until golden. Let them rest and cool before digging in. Totally worth the wait!
Steps
Pat the crab meat dry if it’s from a can or frozen to avoid any extra liquid. This step is key to getting the best texture possible.
In a mixing bowl, combine yolks with cream and give it a good whisk. Toss in salt, pepper, and mix gently as you fold in the crab. Add lemon zest if you’d like.
Spoon your creamy mixture into four ramekins. Put the ramekins in a large dish and pour in warm water until halfway up their sides.
Slide into a 325°F (160°C) oven for 30 to 35 minutes. Check if the centers jiggle slightly—think custard, and you’re good!
Spread sugar evenly on top and use a torch to caramelize it until golden. Let them rest and cool before digging in. Totally worth the wait!
