Bake Crab Brûlée for 4 Servings

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Remove from heat.
2. In a medium bowl, whisk the egg yolks with salt, white pepper, and cayenne until smooth.
3. Slowly drizzle the warm cream into the yolks, whisking constantly to prevent the eggs from scrambling. Stir in the lemon zest.
4. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any air bubbles or uncooked egg bits.
5. Divide the lump crab meat evenly among four 6 oz ceramic ramekins. Gently pour the custard mixture over the crab until the ramekins are 3/4 full.
6. Place ramekins inside a 9x13 inch baking dish. Fill the dish with boiling water until it reaches halfway up the sides of the ramekins.
7. Bake in the oven at 325°F (160°C) for 30–35 minutes until the edges are set but the center still has a slight, gelatinous wobble.
8. Cool to room temperature, then refrigerate for at least 2 hours.
9. Sprinkle a thin, even layer of light brown sugar over the chilled custard. Use a kitchen torch to caramelize the sugar into a glass-like mahogany shell.