Preheat the Oven

• Set your oven to 300°F (150°C). Start heating a kettle or pot of water — you’ll need hot water for the water bath.

Warm the Cream

• Pour the heavy cream into a small saucepan and heat it over medium-low heat just until you see tiny bubbles around the edges. Do not boil. Turn off the heat and set it aside.

Tip: Warming the cream makes it easier to blend with the yolks and prevents curdling.

Whisk the Yolks & Flavor

In a medium mixing bowl, whisk together:

• 4 egg yolks
• A pinch of salt and pepper
• Lemon zest
• Old Bay seasoning

Whisk until smooth and a little paler in color — about 1 minute.

Temper the Eggs

Now for the “don’t scramble your yolks” part.

• Start slowly streaming in the warm cream into the egg mixture while whisking constantly. This is called tempering. You’re warming up the eggs gradually so they don’t cook on contact.

Optional: Strain the mixture through a fine mesh sieve into a clean bowl for that silky-smooth texture.

Add the Savory Stuff

Stir in:

• The lump crab meat (make sure it’s well-drained and shell-free)
• Chopped chives
• Grated parmesan, if using

Gently fold everything in until well combined. Avoid overmixing.

Fill the Ramekins

• Place your ramekins on a deep baking dish or roasting pan. Pour the mixture evenly into the ramekins, leaving about ½ inch at the top.

Create a Water Bath (Bain-Marie)

• Carefully pour hot water into the baking dish, around the ramekins — about halfway up the sides. This gentle bath helps the custard cook evenly and prevents cracking.

Tip: Use hot tap water or water from a kettle, but don’t pour boiling water directly onto the ramekins.

Bake

Slide the whole dish carefully into the oven. Bake for 30 to 35 minutes, or until:

• The edges are set
• The center still has a slight jiggle (like Jell-O)

Remove from oven and carefully lift ramekins from the water. Let them cool on a wire rack for about 30 minutes.

Chill

• Transfer the ramekins to the fridge. Chill for at least 2 hours (overnight works too). This is where the magic happens — it firms up into that silky, custardy texture.

Torch the Top

Right before serving:

• Sprinkle a thin, even layer of raw sugar or grated parmesan over each ramekin.
• Use a kitchen torch to caramelize the top until golden and crisp. If you don’t have a torch, place them under a hot broiler for 1–2 minutes, watching closely.

Tip: Spin the ramekin as you torch to get even coverage.

That’s It!

You just made a savory crab crème brûlée that would make a restaurant chef do a double-take. Creamy, rich, with that crispy top — and you didn’t even break a sweat.

Serve with a hunk of toasted sourdough, or just eat it with a spoon in your kitchen like a boss.