Preheat your oven to 325°F (160°C).

Bring a kettle of water to a boil—this will be used for the water bath later.

In a mixing bowl, whisk together the egg yolks, heavy cream, Dijon mustard, lemon juice, paprika, and a pinch of salt and pepper until well combined.

Gently fold in the lump crab meat and Parmesan cheese. Be careful not to break up the crab too much; you want to keep those delicious chunks intact.

Divide the mixture evenly between 4-6 small ramekins, filling each about ¾ full.

Place the ramekins in a deep baking dish. Pour the hot water into the baking dish, making sure it reaches halfway up the sides of the ramekins.

Carefully transfer the baking dish to the oven and bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and allow them to cool to room temperature.

Sprinkle about ½ teaspoon of sugar evenly over the top of each custard.

Using a culinary blowtorch, carefully caramelize the sugar until it forms a golden, crunchy crust. If you don’t have a blowtorch, you can place the ramekins under the broiler for 1–2 minutes, watching closely to prevent burning.

Let the brulees sit for a few minutes to allow the caramelized sugar to harden.

Garnish with a sprinkle of fresh herbs like chives or parsley for a pop of color and flavor.

Water Bath Technique: Placing a dish towel under the ramekins in the baking dish can help prevent them from sliding.

Caramelizing Sugar: Move the blowtorch in a circular motion for even caramelization, and keep it about 2 inches away from the surface.

Serving Temperature: Crab Brulee is best served slightly warm or at room temperature to fully appreciate its creamy texture and delicate flavors.