Crème Brûlée with Crab, Avocado and Havarti

The Food & Drink Holiday special from the Liquor Control Board of Ontario, the English version of our own Société des alcools du Quebec, has finally arrived.  I await this moment every year with trepidation only because I understand what it will mean to my bank account.  This year 328 pages of luscious dishes and wine pairings have flashed before my eyes in a kaleidoscope of colour.  But with the first feelings of flush subsiding I am ready to choose and make my favourites. 

And what's this? A Pleasures of Cheese booklet has fallen from between the multifarious recipe pages and upon my lap, where I would normally find annoying subscription card stock from any said magazine.  An added bonus with many more recipes featuring fromage. 

For the next few posts I thought it would be fun to share with you some of those wonderful dishes you may not otherwise have access to.  Tonight's supper: Crème Brûlée with Crab, Avocado and Havarti.

Crème Brûlée with Crab, Avocado and Havarti

3/4 cup whipping cream
1/4 cup milk
2 egg yolks
1 1/2 tbsp. flour
1/2 cup diced Canadian Havarti (I used a standard Danesborg creamy Havarti from North Montreal)
Ground Cayenne or Espelette pepper, to taste
Salt and freshly ground pepper to taste
1 ripe avocado
2/3 cup crab meat, well drained
1 tbsp. lemon juice
1 1/2 tbsp sugar

Preheat boiler
In a saucepan over low heat, heat cream and milk until steam starts to form.
Meanwhile beat egg yolks for 2 minutes then beat in flour
Pour a little warm cream into egg yolk mixture, whisking constantly.  Pour mixture into saucepan and cook over low heat, stirring with a wooden spoon until mixture thickens
Add cheese and stir until melted.  Add Cayenne and salt and pepper generously
Evenly divide avocado and crab meat among four medium sized ramekins and sprinkle with lemon juice.  Pour cheese mixture over top; sprinkle with sugar
To caramelize, broil for about four minutes.  Serve hot or warm.

Comments

[Ruth]

Cute picture of you!

I've always loved creme brulee but never thought to do it with crab etc as a main course. You have to let us know how it tastes.

[LisaSD]

Hey--you changed the picture! Nice!

[Sara]

Wow, that is very unique. So that is a main dish, not a dip? I am interested in this, it sounds very good. And rich!

[Kalyn]

Oh my. I must have some of this immediately.