Step 1: Prepare the Crab Meat

– Cook crab meat and remove any shells or cartilage. Flake into bite-sized pieces.

Step 2: Prepare the Custard

– Heat 2 cups of heavy cream over medium heat until steaming (do not boil).

– In a separate bowl, whisk together 4 egg yolks and ¼ cup of sugar until pale and thick.

– Slowly whisk the warm cream into the egg mixture to avoid scrambling.

– Stir in the salt, white pepper, and Dijon mustard.

Step 3: Incorporate the Crab

– Gently fold the crab meat into the custard mixture.

Step 4: Bake the Custards

– Preheat the oven to 300°F (150°C).

– Divide the mixture into 6 ramekins.

– Place the ramekins in a baking pan and fill the pan halfway with hot water.

– Bake for 30-35 minutes, or until the custard is set but slightly jiggly in the center.

– Remove ramekins and cool at room temperature, then refrigerate for 2 hours.

Step 5: Caramelize the Sugar

– Sprinkle 1 teaspoon of sugar evenly on top of each custard.

– Using a kitchen torch, melt the sugar until golden brown (alternatively, use the oven broiler for 1-2 minutes).