1️⃣ Prepare the Custard Base:

Preheat your oven to 325°F (160°C) and place 4 ramekins in a deep baking dish.

In a medium bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, smoked paprika, garlic powder, salt, and cayenne pepper until smooth.

Gently fold in the lump crabmeat, being careful not to break up the chunks too much.

2️⃣ Assemble and Bake:

Divide the crab custard mixture evenly among the ramekins.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins (this creates a water bath for even cooking).

Carefully transfer the baking dish to the oven and bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature.

3️⃣ Caramelize the Topping:

Just before serving, sprinkle 1/2 tbsp of granulated sugar evenly over the top of each custard.

Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

4️⃣ Garnish and Serve:

Sprinkle fresh chives over the top for a pop of color and flavor.

Serve immediately while the sugar topping is still warm and crisp.