Directions

Pre-heat the Oven

• Pre-heat your oven to 325degF. Place 4-6 ramekins in a baking pan or roasting dish.

Prepare Custard Base

• Whisk together in a medium-sized bowl the egg yolks with heavy cream, Dijon Mustard, paprika and cayenne pepper. Add salt and black pepper to taste. Add the minced garlic and lemon juice.

Add Crab Meat

• Fold the crabmeat into the custard using a spatula. To preserve the texture, do not break up the crab.

How to Set up the Water Bath

• Divide the custard evenly between the ramekins. Pour hot water in the baking dish up to halfway along the sides of the Ramekins.

Bake Custard

• Transfer the dish carefully to the oven. Bake the custard for 30 to 35 minutes or until it is slightly set in the middle but still slightly jiggly. Remove the ramekins and let them cool down to room temperature.

Chill Custard

• Refrigerate the ramekins for at least two hours or until they are thoroughly chilled.

Caramelize Sugar Topping

• Sprinkle 1 teaspoon of sugar over each custard evenly before serving. To caramelize sugar, use a kitchen torch until it turns golden brown. Place the ramekins in a broiler and watch closely to prevent burning.

Garnishing and Serving

• Garnish with fresh chives, or a small sprig dill. Serve immediately so you can enjoy the contrast of the sugary crust with the creamy custard.