Preheat your oven to 325°F (165°C) and set a kettle of water to boil for the water bath.

Gently fold in 1 cup fresh crab meat and ¼ cup grated Parmesan cheese. Be careful not to overmix, as you want to keep the crab meat intact for texture.

Divide the mixture evenly among 4 ramekins, filling them about ¾ full.

Arrange the ramekins in a deep baking dish and carefully pour the boiling water into the dish, ensuring it reaches halfway up the sides of the ramekins. This creates a water bath to prevent the custard from cracking or overcooking.

Place the dish in the oven and bake for 25–30 minutes, until the custard is set but still slightly wobbly in the center.

Gently take the ramekins out of the water bath and let them cool to room temperature Once cooled, transfer them to the refrigerator for at least 2 hours to let the custard firm up.

Just before serving, sprinkle a thin, even layer of granulated sugar (about ½ teaspoon per ramekin) over the top of the custard.

Use a kitchen torch to melt and caramelize the sugar, creating a golden, crackly crust. If you don’t have a torch, place the ramekins under a broiler for 1–2 minutes, watching closely to prevent burning.

Allow the crust to cool and harden for about a minute.

Garnish with fresh herbs like chopped chives or parsley for a touch of color and flavor.

Serve immediately and enjoy breaking through the crisp caramelized layer to uncover the creamy, savory crab filling.

For an extra flavor boost, consider mixing a pinch of paprika or lemon zest into the custard base. These subtle additions can enhance the dish’s complexity without overpowering the delicate crab flavor.