Instructions

Step 1: Prepare the Crab Mixture

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, whisk together the egg yolks, heavy cream, Dijon mustard, cayenne pepper, smoked paprika, and chopped chives.
3. Gently fold in the lump crab meat, taking care not to break up the delicate pieces.
4. Season with salt and freshly ground black pepper to taste.

Step 2: Assemble and Bake

1. Divide the crab mixture evenly among the four ramekins.
2. 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 (creating a water bath).
3. Bake for 30-35 minutes, or until the custard is set but still slightly wobbly in the center.
4. Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours.

Step 3: Caramelize the Top

1. Before serving, sprinkle about 1/2 tablespoon of granulated sugar over each custard.
2. Using a kitchen torch, caramelize the sugar until it forms a golden, crisp crust. Alternatively, place the ramekins under a broiler for 1-2 minutes.