ready the oven. Prepare your oven for 325°F (160degC). Place four small Ramekins on a baking sheet with a rim because you’ll need to add water to the tray in the future.

Infuse the CreamIn a small pan prepare the heavy cream, garlic, and shallots at the lowest heat, until it gets to a simmer. Remove from the stove and allow the cream to sit for 5 minutes in order to absorb the flavor. Then strain to get rid of pieces of shallot and garlic and leave behind a delicious cream.

Combine Egg Yolks and cheese bowl is used to beat egg yolks until they’re soft and slightly thinned. Gradually add the warm cream mixture into the yolks and stir continuously. Incorporate cheeses such as Parmesan or Gruyere cheese, and mix until it is fully integrated.

Fold in Crab and SeasonThen gently folds the crab’s meat and lemon zest in the custard mix. Add salt and pepper alike to the taste.

Bake the CustardDistribute the mix evenly in the ramekins. Make sure to fill the baking pan with hot water until it’s halfway up the sides of the ramekins. Bake for 30 to 35 minutes, and until custards appear firm but slightly wobbly within the middle.

Caramelize the SugarAllow the custards to cool and then spread a fine coating of sugar on each. With a torch in the kitchen to caramelize the sugar, it is crispy and golden brown. If you do not have an electric torch, set the ramekins on the broiler for about a minute or so and watch closely.

Serve and EnjoyLet the custards relax for some time before serving. Sprinkle with fresh herbs including chives or parsley as well as a slice of crispy bread, or as a side salad.