Scale

200g (7 oz) fresh crab meat

200ml (¾ cup) heavy cream

100ml (⅓ cup) whole milk

4 large egg yolks

50g (¼ cup) grated Parmesan cheese

2 shallots, finely chopped

2 garlic cloves, minced

60ml (¼ cup) white wine

½ tsp salt

¼ tsp black pepper

Pinch of nutmeg

2 tbsp granulated sugar

1 tsp lemon zest (optional)

Fresh chives or parsley for garnish (optional)

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Preheat the oven:Preheat your oven to 325°F (160°C). Prepare a water bath by filling a deep baking dish halfway with warm water.
Sauté aromatics:In a saucepan, sauté chopped shallots and garlic over medium heat until fragrant. Add white wine and reduce slightly. Stir in cream and milk, warming the mixture before removing from heat to cool.
Make the custard base:Whisk egg yolks in a bowl. Slowly add the cooled cream mixture while whisking continuously. Fold in crab meat and Parmesan. Season with salt, pepper, and nutmeg.
Fill ramekins:Divide the mixture evenly among four ramekins. Place ramekins in the water bath, ensuring water reaches halfway up the sides.
Bake the custards:Bake for 30–35 minutes until just set with a slight jiggle in the center. Remove ramekins and cool to room temperature.
Caramelize the top:Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize until golden and crispy, or broil briefly under close watch.
Garnish and serve:Top with fresh herbs. Serve warm or at room temperature with a crisp white wine and light salad.

If you don’t have a torch, broil carefully. Fresh crab is recommended for best flavor. Can be prepared ahead and caramelized just before serving.