Ingredients:

  • 1 cup (240 ml) heavy cream
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • Salt to taste
  • Pepper to taste
  • 8 oz (225 g) fresh crab meat, picked over for shells
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine crab meat, Worcestershire sauce, Old Bay, salt, and pepper. Set aside.
  3. In a saucepan, heat the heavy cream over medium heat until just simmering.
  4. In a separate bowl, whisk egg yolks and mustard until well blended.
  5. Gradually add the hot cream to the egg mixture, whisking constantly to temper the yolks.
  6. Gently fold the crab mixture into the custard until evenly distributed.
  7. Divide the custard mixture evenly among the ramekins.
  8. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
  9. Bake for 20-25 minutes or until the custard is set but still slightly jiggly in the center.
  10. Remove from the water bath and cool to room temperature, then refrigerate for at least 30 minutes.
  11. Just before serving, combine brown sugar and granulated sugar, sprinkle a thin layer over each custard, and use a kitchen torch to caramelize until golden and crisp.