Preheat the Oven

• Set your oven to 320°F (160°C).

Prepare the Custard Mixture

• In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
• In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm cream to the yolks, whisking continuously to prevent curdling.
• Stir in the salt, white pepper, and nutmeg.

Assemble the Ramekins

• Evenly distribute the crab meat among four 6-ounce ramekins.
• Pour the custard mixture over the crab meat, filling each ramekin.

Bake in a Water Bath

• Place the filled ramekins in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
• Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Chill

• Remove the ramekins from the water bath and let them cool to room temperature.
• Cover each ramekin with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Caramelize the Sugar

• 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 it forms a golden, crispy crust.

Garnish and Serve

• Allow the sugar crust to harden for a minute.
• Garnish with chopped fresh chives and serve immediately.