"Crème brûlée" with Crab and Scallop Trimmings

Name: "Crème brûlée" with Crab and Scallop Trimmings
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 4 2/3 oz crab trimmings (gonads, viscera, white parts, etc.) (about 130 grams); 10 scallop skirts (trimmings); 3/4 cup heavy cream (about 200 ml); 1/3 cup milk (about 100 ml); 1 egg yolk; 1 pinch Espelette pepper; Salt and pepper

Aux délices d'antan @delices60

Beauvais

Yesterday, while watching Top Chef, I was delighted to see the challenge focused on milk. I'm not a chef, just someone who loves to cook. So a challenge using an ingredient we almost all have in our pantry or fridge is perfect! I was looking for another recipe for Easter and it hit me—you can make crème brûlée with milk. In the spirit of zero waste, today we're making a restaurant-style appetizer using parts we usually throw away. For serving, use glass ramekins like those for sweet crème brûlée, not the ones in the photo. The texture will depend on the crab and scallop trimmings you use. For example, if you use more crab roe, the texture may be grainy.

Aux délices d'antan @delices60

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Ingredients

Prep time: 15 minutes; Cook time: 20 minutes

Serves 4 servings

4 2/3 ozcrab trimmings (gonads, viscera, white parts, etc.) (about 130 grams)
10scallop skirts (trimmings)
3/4 cupheavy cream (about 200 ml)
1/3 cupmilk (about 100 ml)
1egg yolk
1 pinchEspelette pepper
Salt and pepper

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Steps

Prep time: 15 minutes; Cook time: 20 minutes

1

Place the scallop trimmings and crab trimmings in a blender with the milk and heavy cream. Blend until smooth. If needed, strain through a fine mesh metal sieve to remove any bits.
2

Preheat your oven to 320°F (160°C).
3

Pour the blender mixture into a saucepan and heat over medium (about 6 on induction) for 6 to 7 minutes. Season with Espelette pepper, salt, and pepper. Taste and adjust seasoning.
4

Remove from heat, add the egg yolk, and whisk to combine.
5

Pour the mixture into ramekins and bake for about 20 minutes. Watch carefully, as baking times may vary by oven. Check doneness by inserting the tip of a knife into the crème brûlée; it should come out clean. Serve warm!
6

Note: You can serve the crème brûlée with lightly toasted bread cut into triangles.

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Aux délices d'antan @delices60

Published in the US on July 20, 2025 14:01

Beauvais

épicurienne et fan de cuisine. Blog culinaire Aux délices d'antan: http://auxdelicesdantan.wordpress.com/Retrouvez moi sur: Instagram https://www.instagram.com/aux_delices_dantan_ Facebookhttps://m.facebook.com/auxdelicesdantan60/ Twitterhttps://mobile.twitter.com/delicesantan