Crème Brûlée with Crab, Avocado and Havarti

3/4 cup (180 mL) whipping cream
1/4 cup (60 mL) milk
2 none egg yolks
1 1/2 tbsp (22 mL) flour
1/2 cup (125 mL) diced Canadian Havarti
Ground Cayenne or Espelette pepper, to taste
salt and freshly ground pepper, to taste
1 ripe avocado, diced
2/3 cup (160 mL) crabmeat, well drained
1 tbsp (15 mL) lemon juice
1 tbsp (22 mL) sugar

Preheat broiler.

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 crabmeat among 4 medium-sized 3-1/2 inches (9 cm) ramekins and sprinkle with lemon juice. Pour cheese mixture on top; sprinkle with sugar.

To caramelize, broil for about 4 minutes. Serve hot or warm.

Recipe from Dairy Farmers of Canada

Courtesy of Dairy Farmers of Manitoba