Spicy Crab Creme Brulee Recipe

How to make it

1. Preheat your oven to 320º Fahrenheit. In a mixing bowl, separate 5 egg yolks and set aside. In a saucepan, heat the heavy cream over medium heat until it simmers. Add the salt, white pepper, and grated nutmeg. Stir in the Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Sriracha Mayo.
2. Temper the egg yolks: Slowly pour the warm cream mixture into the egg yolks while whisking continuously to prevent curdling. Once combined, strain the mixture to remove any lumps for a smoother texture. 
3. Place four ramekins in a baking dish. Divide the fresh crab meat evenly among the ramekins, then sprinkle some chopped chives on top. Pour the custard mixture into the ramekins, leaving a little space at the top.
4. Pour hot water into the baking dish around the ramekins, about ⅓ of the way up the sides. This helps to keep the crème brulée moist and ensures a silky texture. Bake in the preheated oven for 35-40 minutes. After baking, let the crème brulée cool to room temperature, then cover and refrigerate for at least 3-4 hours or overnight.
5. Just before serving, sprinkle an even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Garnish with additional chives and enjoy!