Ingredients:

  • 8 oz lump crab meat
  • 1 tbsp unsalted butter
  • 1 clove garlic, minced
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 cup half-and-half
  • 3 large egg yolks
  • 2 tbsp Greek yogurt, plain and strained
  • 1/2 tsp Worcestershire sauce
  • 1 pinch ground nutmeg
  • 2 tbsp superfine sugar
  • 1 pinch flaky sea salt

Instructions:

  1. Sauté the minced garlic in butter over medium heat until fragrant but not brown.
  2. Fold in the lump crab meat, lemon juice, salt, and white pepper. Cook for 2–3 minutes to warm through, then remove from heat and set aside.
  3. Whisk the egg yolks, Greek yogurt, Worcestershire sauce, and nutmeg in a bowl until smooth.
  4. Gradually whisk in the half-and-half. Pour the mixture through a fine-mesh strainer to ensure a lump-free custard.
  5. Divide the crab mixture among ramekins, pour the custard over the top, and bake in a water bath (bain-marie) for 35 minutes.
  6. Remove from oven and chill in the refrigerator for 2 hours.
  7. Sprinkle a thin layer of superfine sugar and a pinch of flaky sea salt on top of each custard. Use a kitchen torch to caramelize the sugar into a mahogany crust.