Dairy Farmers of Canada

Crème Brûlée with Crab, Avocado and Havarti

This is the Crème Brûlée with Crab, Avocado and Havarti recipe.

  • Prep: 20 min
  • Cooking: 4 min
Yields 4 servings
creme brulee with crab avocado and havarti


  • 3/4 cup (180 mL) 35 % cream
  • 1/4 cup (60 mL) Milk
  • 2 egg yolks
  • 1 1/2 tbsp (22 mL) all-purpose flour
  • 1/2 cup (125 mL) diced Canadian Havarti
  • A pinch of Ground Cayenne or Espelette pepper
  • Salt and freshly ground pepper to taste
  • 1 ripe avocado diced
  • 2/3 cup (160 mL) crabmeat well drained
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1 1/2 tbsp (22 mL) sugar
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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.


You can prepare cheese mixture ahead. Assemble and broil just before serving.

For a change of taste, try with Canadian Mozzarella, Cheddar, Gouda, etc.

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Nutritional information

Per serving
Energy: 380 Calories
Protein: 13 g
Carbohydrate: 13 g
Fat: 32 g
Fibre: 3.5 g
Sodium: 321 mg

Top 5 Nutrients

(% DV*)
Calcium: 16 % / 204 mg
Pantothenic Acid: 34 %
Selenium: 41 %
Vitamin A: 32 %
Vitamin B12: 64 %