Preheat oven to 325°F (160°C) and arrange four 4oz ramekins in a deep baking dish.
Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer.
In a medium bowl, whisk together the eggs, egg yolk, brandy, lemon zest, nutmeg, salt and pepper.
Slowly pour the warm cream into the egg mixture while whisking constantly to avoid curdling.
Gently fold in the lump crab meat, taking care not to break up the large lumps.
Divide the mixture evenly between the four ramekins.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 20-25 minutes, until the custard is set around the edges but still slightly jiggly in the very center.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours.
Just before serving, sprinkle 1 tablespoon of sugar evenly over the top of each brulee.
Caramelize the sugar with a kitchen torch until golden and crisp.
