Preparing the Custard Base:

Preheat the Oven:

• Preheat your oven to 325°F (160°C).

Mix the Custard Base:

• In a medium mixing bowl, whisk together the heavy cream, egg yolks, Dijon mustard, lemon juice, cayenne pepper, salt, and black pepper until smooth and fully incorporated. Make sure there are no streaks of egg yolk.

Add the Crab Meat:

• Gently fold in the lump crab meat with a spatula, ensuring the crab is evenly distributed throughout the mixture. Be careful not to break apart the crab meat.

Assembling and Baking the Crab Brulee:

Prepare the Ramekins:

• Lightly grease the inside of 4 ramekins with butter or cooking spray to prevent sticking.

Fill the Ramekins:

• Divide the custard mixture evenly among the ramekins, filling each about three-quarters full.

Create a Water Bath:

• Place the ramekins in a deep baking dish. Carefully pour hot (but not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath ensures the custard cooks evenly and gently.

Bake the Custards:

• Bake the ramekins in the preheated oven for 25-30 minutes. The custards should be set around the edges but still slightly jiggly in the center. If you’re unsure, insert a toothpick or knife near the edge of the custard—it should come out clean, while the center should remain soft.

Chill the Custards:

Cool and Refrigerate:

• Carefully remove the ramekins from the water bath. Let them cool to room temperature for about 30 minutes, then refrigerate for at least 2 hours (or overnight for the best results). Chilling helps the custard set and makes it easier to caramelize the sugar topping.
• Creating the Caramelized Topping:

Sprinkle the Sugar:

• Before serving, sprinkle an even layer of granulated sugar on top of each chilled custard. Tilt and rotate the ramekin to ensure an even coating.

Caramelize the Sugar:

• If using a kitchen torch: Hold the torch a few inches above the sugar and move it in slow, circular motions until the sugar melts and turns golden brown.
• If using a broiler: Place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning. Keep the ramekins a few inches away from the heat.

Set the Caramelized Crust:

• Allow the caramelized topping to set for 30-60 seconds before serving. The top should be crisp and slightly crack when tapped with a spoon.