Prepare the Crab Mixture:

• Sauté shallots and garlic in butter over medium heat until soft and fragrant. Let cool.

• In a bowl, gently fold the sautéed mixture into the crab meat. Season with salt, white pepper, cayenne, and nutmeg.

Make the Custard Base:

• Heat heavy cream in a saucepan with nutmeg until warm (do not boil).

• In a separate bowl, whisk egg yolks until smooth. Slowly temper the yolks by adding the warm cream in small increments, whisking continuously.

• Combine the custard base with the crab mixture.

Assemble and Bake:

• Preheat the oven to 325°F (163°C).

• Divide the crab mixture evenly into 4-6 ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

• Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.

Caramelize the Sugar Top:

• Let the ramekins cool to room temperature.

• Sprinkle 1 tbsp of granulated sugar evenly over each ramekin.

• Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching closely to avoid burning.

Serve:

• Let the caramelized crust harden for a few minutes before serving.

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