Begin by carefully checking your crab meat for any remaining shells. To ensure a smooth custard, drain the canned crab completely to avoid introducing excess moisture. Separate the egg yolks from the whites, keeping only the yolks for this recipe.

In a mixing bowl, whisk together the egg yolks and heavy cream until the mixture is smooth.

Gradually fold in the Parmesan cheese, lemon zest, salt, and pepper.

Gently add the crab meat, ensuring it stays in chunks to preserve its texture.

Preheat your oven to 325°F (163°C).

Divide the mixture evenly among ramekins and place them in a baking dish.

Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

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

After cooling, evenly distribute sugar over the top of each brûlée.

Use a kitchen torch to melt and caramelize the sugar until it forms a golden crust.