Step 1: Preheat the Oven

• Preheat your oven to 300°F (150°C).
• Place 4 small ramekins in a deep baking dish.

Step 2: Make the Custard

1. In a saucepan over medium heat, warm the heavy cream and milk until steaming but not boiling. Stir in the Parmesan, salt, pepper, nutmeg, thyme, and garlic powder.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Temper the eggs: Slowly pour the warm cream mixture into the yolks while whisking continuously. This prevents the eggs from scrambling.

Step 3: Bake the Crème Brûlée

1. Strain the mixture through a fine sieve to remove any lumps.
2. Divide the custard evenly between the ramekins.
3. Pour hot water into the baking dish until it reaches halfway up the ramekins (this creates a water bath for even baking).
4. Bake for 30-35 minutes, or until the custard is just set but still slightly jiggly in the center.
5. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours (or overnight) for the best texture.

Step 4: Prepare the Crispy Topping

1. In a small bowl, mix grated Parmesan, panko breadcrumbs, melted butter, and smoked paprika.
2. Sprinkle the mixture evenly over the chilled crème brûlée.
3. Use a culinary torch to melt and brown the topping until golden and crispy. If you don’t have a torch, broil in the oven for 1-2 minutes (watch closely to prevent burning).