Preheat the oven to 160ºC/320ºF.

In a mixing bowl take 5 egg yolks and set aside.

Place a saucepan on medium heat and two cups of heavy cream on it and bring it to a simmer.

Add the salt, black pepper, and grated nutmeg and mix everything well.

Turn the heat off, and reduce the heat a little then add slowly to the egg yolks while whisking continuously.

Strain the mixture with a strainer to avoid lumps and for a smoother texture.

Now add some lemon zest and mix everything well.

Place four ramekins in a baking dish and add the crab meats to the ramekins. Now add the herbs of your choice I am adding chopped parsley, but you can use chives or cilantro.

Now pour the creme mixture into the ramekins and fill it to the top while leaving some space.

Add hot water to the baking tray around 1/3 of the ramekins this water makes the creme brule moist, smooth, and silky.

Bake them in a preheated oven and bake for 35-40 minutes at 160ºC/320ºF.

After 40 minutes take it out from the oven at let it cool to room temperature then cover it with a wrap and refrigerate overnight or at least 3 to 4 hours.

Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

Serve your crab crème brûlée immediately, savoring the contrast between the creamy custard and the caramelized sugar topping. Enjoy the rich flavors and luxurious textures of this unique recipe.