1. Preheat & Prep

• Preheat the oven to 300°F (150°C).
• Lightly grease 4 small ramekins and place them in a baking dish.

2. Make the Custard

1. In a bowl, whisk egg yolks with Dijon mustard, salt, white pepper, cayenne, and Old Bay seasoning.
2. In a saucepan over medium heat, warm cream and milk until steaming but not boiling.
3. Slowly pour the warm cream into the egg mixture, whisking constantly to temper the yolks.
4. Stir in crab meat and lemon zest, mixing gently.

3. Bake the Custard

1. Divide the mixture evenly among the ramekins.
2. Pour hot water into the baking dish until it reaches halfway up the ramekins (a water bath ensures even cooking).
3. Bake for 30-35 minutes, or until the custard is just set but still slightly jiggly in the center.
4. Remove from the oven and let cool at room temperature before chilling for at least 1-2 hours (optional but enhances texture).

4. Brûlée the Top

1. Preheat the broiler or use a kitchen torch.
2. In a small bowl, mix Parmesan, panko breadcrumbs, and sugar.
3. Sprinkle a thin, even layer over each ramekin.
4. Torch the tops until golden brown, or broil for 1-2 minutes until crispy and caramelized.

5. Serve & Enjoy

• Serve warm or at room temperature, garnished with fresh chives or microgreens.