Ingredients

• 1 cup fresh lump crab meat (picked over for shells)
• 1 cup heavy cream
• 4 large egg yolks
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 1 tablespoon finely chopped chives
• Salt and freshly ground black pepper, to taste
• 2 tablespoons granulated sugar (for brulee topping)
• Lemon wedges, for garnish

Equipment

• Mixing bowls
• Whisk
• Ramekins (4 x 6-ounce)
• Baking dish (for water bath)
• Blowtorch (or broiler)
• Fine mesh strainer
• Measuring cups and spoons