Preparing the Crab Meat

1. Prepare the Crab: If using fresh crab, ensure it is properly cleaned and picked through to remove any shells. If using canned crab, drain and press out excess liquid to avoid a watery texture in your custard.

Making the Custard

2. Mix the Custard Base: In a mixing bowl, whisk together the egg yolks, heavy cream, salt, and white pepper until smooth. For an even smoother custard, you can temper the eggs by gradually adding warm cream into the egg yolks while whisking continuously.

Baking the Crab Brulee

3. Combine and Bake: Once your custard is ready, gently fold in the prepared crab meat. Pour the mixture into ramekins. Place the ramekins into a water bath (bain-marie) to ensure even cooking. Bake in a preheated oven at 325°F (163°C) for 35–40 minutes, or until the custard is set but still jiggly in the center.

Caramelizing the Top

4. Caramelize the Sugar: After baking, remove the ramekins from the water bath and let them cool slightly. Sprinkle a thin layer of sugar over the top of each ramekin. Use a kitchen torch to melt the sugar until it turns golden brown and crisp. If you don’t have a torch, place the ramekins under a broiler for a few seconds, keeping a close eye to avoid burning the sugar.