Ingredients:

  • 1 cup (240ml) heavy cream
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon (5g) Worcestershire sauce
  • Salt and black pepper, to taste
  • 1 cup (about 150g) lump crab meat, picked over for shells
  • 1 tablespoon (15g) fresh chives, chopped
  • ¼ cup (50g) granulated sugar

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Grease each ramekin with butter and place them in a baking dish.
  3. In a bowl, whisk together heavy cream, eggs, melted butter, mustard, Worcestershire sauce, salt, and pepper until smooth. Gently fold in lump crab meat and chives.
  4. Pour the crab mixture into each ramekin, filling them about ¾ full.
  5. Fill the baking dish with hot water halfway up the sides of the ramekins.
  6. Place the baking dish in the oven and bake for 20 minutes or until the custards are set but slightly jiggly in the center.
  7. Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Refrigerate for at least 30 minutes.
  8. Sprinkle an even layer of sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until golden brown.