Start by preheating your oven to 325°F (160°C). This ensures it’s ready for baking when your custard is prepared.

Place four individual ramekins into a deep baking dish. This is important because you’ll create a water bath later to ensure even cooking.

In a mixing bowl, whisk together the egg yolks, heavy cream, Dijon mustard, salt, and pepper until everything is well combined. The egg yolks will help create that smooth, rich texture that makes Crab Brulee so indulgent.

Gently fold in the fresh lump crab meat, making sure the crab stays in larger, tender chunks. You want to preserve its delicate flavor and texture.

Carefully pour the crab custard mixture into each ramekin, dividing it evenly. Don’t fill them all the way to the top; leave a little room to prevent any overflow while baking.

Boil some water and carefully pour it into the baking dish, filling it halfway up the sides of the ramekins. This water bath technique ensures your custard cooks gently and evenly, giving you that smooth, perfect texture.

Loosely cover the baking dish with aluminum foil to prevent the tops from getting too brown while baking.

Place the baking dish in the oven and bake for 25-30 minutes. You’ll know it’s done when the custard is set but still slightly wobbly in the center. It should be soft and creamy, not firm like a quiche.

After baking, remove the ramekins from the water bath and allow them to cool for about 10 minutes on a wire rack.

Once your brulees have cooled slightly, sprinkle granulated sugar evenly over the surface of each ramekin. This is what gives the brulee its signature crunchy, caramelized top.

Using a culinary torch, melt and caramelize the sugar. Aim for a golden, crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a couple of minutes, but keep a close eye to avoid burning.

Let the brulees cool for a few more minutes before serving. The contrast between the creamy custard and crispy topping is nothing short of magical.