Ingredients:

  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup (about 150g) cooked crab meat, well-drained
  • 2 tablespoons (30g) unsalted butter
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • 2 tablespoons (25g) granulated sugar

Instructions:

  1. In a saucepan, heat heavy cream and milk over medium heat until just steaming.
  2. In a mixing bowl, whisk together eggs, salt, and white pepper.
  3. Gradually add the hot cream mixture to the eggs, whisking continuously to prevent curdling.
  4. In a skillet, melt butter over medium heat.
  5. Add shallots and garlic; sauté until soft and fragrant (about 3-4 minutes).
  6. Combine sautéed shallots/garlic with crab meat, lemon juice, and parsley.
  7. Divide the crab mixture evenly among the ramekins.
  8. Carefully pour the custard mixture over the crab, filling each ramekin.
  9. Preheat the oven to 325°F (160°C).
  10. Place ramekins in a baking dish, then fill the dish with hot water halfway up the sides of the ramekins.
  11. Bake for 20-25 minutes or until the custard is set (jiggles slightly in the center).
  12. Remove ramekins from water bath and let cool at room temperature for 10 minutes.
  13. Refrigerate for at least 30 minutes, up to overnight.
  14. Sprinkle 1/2 tablespoon of sugar evenly on top of each chilled custard.
  15. Using a kitchen torch, carefully caramelize the sugar until melted and golden, or place under the broiler for 2-3 minutes.
  16. Let stand until the sugar hardens (about 2 minutes).