Ingredients:

  • 8 oz fresh jumbo lump crab meat, drained and picked
  • 1 tsp Old Bay Seasoning
  • 1 tbsp fresh chives, finely minced
  • 2 cups heavy whipping cream
  • 5 large egg yolks, room temperature
  • 1 small shallot, minced
  • 1 clove garlic, smashed
  • 0.5 tsp kosher salt
  • 0.25 tsp white pepper
  • 2 tbsp granulated sugar
  • 2 tbsp grated Parmesan cheese
  • 0.5 tsp smoked paprika

Instructions:

  1. In a small saucepan over medium-low heat, combine heavy cream, minced shallots, and smashed garlic. Heat until simmering (approx. 180°F), remove from heat, and steep for 10 minutes.
  2. Whisk egg yolks in a heat-proof bowl. Slowly drizzle 1/4 cup of the warm cream into the yolks while whisking constantly to temper. Gradually whisk in the remaining cream and strain through a fine-mesh sieve.
  3. Fold the drained crab meat, chives, salt, and white pepper into the custard base.
  4. Divide the mixture into 6 (4-ounce) ramekins. Place ramekins in a roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
  5. Bake at 300°F (150°C) for 30–35 minutes until the edges are set but the center has a slight jiggle. Remove from water bath and chill for at least 2 hours.
  6. Combine sugar, Parmesan, and smoked paprika. Sprinkle an even layer over the chilled custards and caramelize with a kitchen torch until a mahogany crust forms.