Crafting the perfect Crab Brulee is all about attention to detail and a touch of patience. Let’s walk through each step to ensure your dish is as delicious as it is impressive:

Start by preheating your oven to 300°F (150°C).

Arrange your ramekins in a deep baking dish, leaving enough space for the water bath later.

Carefully inspect the crab meat to remove any stray shells or cartilage. Keep the pieces intact for the best texture. Divide the crab evenly into the ramekins.

In a saucepan, combine heavy cream and a splash of Worcestershire sauce. Heat the mixture over low heat, stirring occasionally, until just warm (avoid boiling).

In a separate bowl, whisk together the egg yolks, salt, pepper, and a pinch of paprika for extra flavor.

Slowly pour the warm cream into the egg mixture, whisking constantly to create a smooth custard. This step ensures the eggs don’t scramble.

Pour the custard mixture over the crab in each ramekin, filling them almost to the top. Tap the ramekins gently on the counter to release any air bubbles.

Create a water bath by pouring hot water into the baking dish until it reaches halfway up the sides of the ramekins. This step helps the custard cook evenly.

Carefully transfer the dish to the oven and bake for 35–40 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool at room temperature for about 10 minutes. Then, refrigerate for at least 2 hours to let the flavors meld and the custard fully set.

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

Use a kitchen torch to gently caramelize the sugar until it forms a golden, glassy crust. If you don’t have a torch, place the ramekins under a broiler for 1–2 minutes, watching closely to avoid burning.

Allow the sugar topping to cool and harden for about a minute. Serve immediately, and enjoy the delightful contrast of creamy custard and crunchy caramelized sugar.