How to Make Savory Crab Brûlée with Caramelized Top: A Delicious Twist!

Instructions:

1. In a saucepan, combine heavy cream and whole milk. Heat over medium until just simmering.
2. In a mixing bowl, whisk together egg yolks, melted butter, Old Bay seasoning, and salt until smooth.
3. Slowly whisk the hot cream mixture into the egg yolk mixture to temper the eggs.
4. Fold in lump crab meat and lemon juice gently.
5. Preheat the oven to 325°F (163°C).
6. Divide the crab mixture evenly among the ramekins.
7. Place the ramekins in a baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly.
9. Remove from the oven and let cool briefly, then refrigerate for at least 2 hours or until fully chilled.
10. Once chilled, sprinkle a thin, even layer of granulated sugar over each custard.
11. Use a kitchen torch to caramelize the sugar until it forms a golden crust. Alternatively, place under the broiler for a few minutes, watching closely.