Ingredients:

  • 8 oz (225 g) fresh lump crab meat (or high-quality canned, well-drained)
  • 1 cup heavy cream
  • 3 large egg yolks
  • ¼ cup whole milk
  • 1 garlic clove, finely minced
  • Zest of 1 lemon
  • ½ tsp salt (adjust to taste)
  • ¼ tsp freshly ground white pepper
  • 1 pinch cayenne pepper (optional, for a slight kick)
  • 2 tbsp finely chopped fresh chives (optional, for garnish)
  • 3 tbsp granulated sugar (for brûlée topping, plus extra if needed)

Instructions:

  1. Preheat your oven to 325°F (160°C). Arrange 4 oven-safe ramekins (about 6 oz each) in a deep baking dish, which will later be used for a water bath.
  2. In a small saucepan, combine the heavy cream, whole milk, minced garlic, lemon zest, and salt. Warm the mixture over medium heat until small bubbles form around the edges (do not boil). Remove from heat and let it sit for 5 minutes to infuse the flavors.
  3. In a medium mixing bowl, whisk the egg yolks until well combined. Slowly and gradually pour the warm cream mixture into the yolks while whisking constantly to avoid cooking the eggs. Stir in the freshly ground white pepper and cayenne pepper, if using.
  4. Gently fold the fresh lump crab meat into the creamy custard mixture, being careful not to break up the crab lumps.
  5. Divide the crab and custard mixture evenly among the 4 ramekins. Place the filled ramekins in the prepared deep baking dish and carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
  6. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the custard is just set around the edges but still slightly wobbly in the center. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 1 hour (or up to 4 hours) to allow the custard to fully set.
  7. Just before serving, evenly sprinkle about 3 tbsp of granulated sugar over the surface of each custard. Using a kitchen torch or a preheated broiler, carefully caramelize the sugar until it forms a crispy, golden top. Allow the caramelized topping to cool for a minute to harden.
  8. Optionally, garnish with 2 tbsp finely chopped fresh chives and serve immediately to enjoy the crackling sugar topping over the creamy, delicate crab custard.