Preheat the oven to 160ºC/320ºF. <
P id=”instruction-step-2″>2. Separate egg yolks into a bowl.
P id=”instruction-step-3″>3. In a saucepan, heat the cream and spices until simmering.
P id=”instruction-step-4″>4. Temper egg yolks with the warm cream while whisking constantly.
P id=”instruction-step-5″>5. Strain the mixture for smooth texture.
P id=”instruction-step-6″>6. Add lemon zest and mix.
P id=”instruction-step-7″>7. Add crab and herbs to ramekins, then pour in custard mixture.
P id=”instruction-step-8″>8. Place ramekins in a water bath inside a baking tray.
P id=”instruction-step-9″>9. Bake for 35–40 minutes until just set.
Id=”instruction-step-10″>10. Cool to room temp, then refrigerate for 3–4 hours or overnight.
=”instruction-step-11″>11. Sprinkle sugar and caramelize with a torch just before serving.
