Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (150 g) cooked crab meat (lump or claw crab)
  • 2 tablespoons chopped fresh chives (optional)
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons water
  • Pinch of salt

Instructions:

  1. In a saucepan, heat heavy cream and milk over medium heat until steaming (not boiling).
  2. In a mixing bowl, whisk together eggs, Dijon mustard, Worcestershire sauce, salt, and black pepper.
  3. Gradually whisk the warm cream mixture into the egg mixture until well combined.
  4. Gently fold in the cooked crab meat and chopped chives (if using).
  5. Preheat the oven to 350°F (175°C). Pour the mixture into prepared ramekins and place in a baking dish. Pour hot water into the baking dish.
  6. Bake for about 30 minutes, until the custards are set but still slightly jiggly in the center.
  7. Remove from the oven and cool slightly. Refrigerate for at least 30 minutes to chill completely.
  8. In a saucepan, combine granulated sugar, water, and a pinch of salt over medium heat. Stir until dissolved and allow to boil without stirring until deep amber.
  9. Carefully pour the caramel over the chilled crab custards, ensuring even coating.
  10. Use a kitchen torch to caramelize the sugar until bubbly and golden or place under the broiler for a few seconds.