Crab Crème Brule

Crab Crème Brule
Recipe from Tom’s BBC Three Counties Radio show – 02.07.2017.
Serves 4

1 small onion, finely chopped
1 litre of chicken stock, boiling
250ml full fat milk
250ml double cream
Zest of 1 orange
2 ½ leaves of gelatin
200g of brown crab meat
50g of sugar
4 slices of sourdough bread

Soak gelatin leaves in cold water for 5 minutes.
Add milk & cream to pan, bring to a simmer on a medium heat. Remove from heat, add zest of orange, crab meat, salt & pepper. Transfer liquid to blender, blend until smooth, then pass through sieve. Pour mixture back into pan, bringing to a simmer.
Remove from heat, then add gelatin until dissolved. Distribute liquid evenly into ramekins. Place in fridge for minimum of 5 hours.

Once set, remove from fridge, sprinkle sugar evenly on top & blow torch until golden.
To finish serve alongside toast sourdough.