Now that we have everything ready, let’s bring this savory crème brûlée to life. Follow these simple steps to create a silky-smooth crab custard with a perfectly caramelized sugar crust.

Preheat your oven to 325°F (163°C).

In a mixing bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, Dijon mustard, white pepper, sea salt, and a pinch of cayenne pepper (if using).

Gently fold in the lump crab meat, being careful not to break it apart too much—you want to keep those tender chunks intact for the best texture.

Pour the mixture through a fine mesh strainer into a clean bowl. This step removes any small lumps, ensuring a luxuriously smooth custard.

Distribute the strained mixture evenly into 4 small ramekins.

Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins. This gentle cooking method keeps the custard creamy and prevents it from curdling.

Carefully transfer to the preheated oven and bake for 25-30 minutes, or until the custard is just set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature.

Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to develop and the custard to firm up.

Just before serving, sprinkle a thin, even layer of brown sugar (or granulated sugar) over each custard.

Using a brûlée torch, melt the sugar until it turns golden brown and forms a crisp crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Let the sugar crust set for a minute, then garnish with fresh chives for a touch of color and brightness.

Crack through the crispy topping and enjoy the creamy, seafood-infused custard beneath!