Preheat & Prepare – Preheat your oven to 300°F (150°C). Lightly grease 4 small ramekins and place them in a deep baking dish.

Make the Custard – In a saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. Remove from heat.

Mix the Egg Base – In a mixing bowl, whisk the egg yolks, Dijon mustard, lemon zest, salt, white pepper, and cayenne pepper. Slowly add the warm cream mixture while whisking constantly to avoid scrambling the eggs.

Combine with Crab – Gently fold in the fresh crab meat and Parmesan cheese, distributing the crab evenly throughout the mixture.

Bake in a Water Bath – Divide the mixture evenly into the prepared ramekins. Pour hot water into the baking dish, filling it halfway up the sides of the ramekins. Bake for 30–35 minutes or until the custard is set but slightly jiggly in the center.

Cool & Caramelize – Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours. Before serving, sprinkle each custard with a thin, even layer of granulated sugar and caramelize with a kitchen torch until golden and crisp.

Garnish & Serve – Let the brûlée sit for a minute to allow the top to harden, then garnish with chives and serve immediately.