Step 1: Prep and Preheat

1. Preheat your oven to 325°F (163°C).
2. Prepare a water bath (bain-marie) by filling a large baking pan halfway with hot water. This helps the custard cook evenly and prevents curdling.

Step 2: Make the Custard

3. In a medium bowl, whisk together the egg yolks, salt, white pepper, and cayenne pepper until smooth.
4. In a small saucepan, heat the heavy cream and milk over medium-low heat until warm but not boiling.
5. Gradually temper the egg yolks by slowly whisking the warm cream into the yolk mixture to prevent curdling.
6. Gently fold in the lump crab meat, chives, and optional ingredients like lemon zest, cheese, or white wine for added depth.

Step 3: Assemble and Bake

7. Divide the custard mixture evenly among four 6-ounce ramekins, filling them about ¾ full.
8. Place the ramekins in the prepared water bath, ensuring the water reaches halfway up the sides.
9. Bake for 30–35 minutes until the custard is set but still slightly wobbly in the center.
10. Carefully remove the ramekins from the water bath and let them cool to room temperature.

Step 4: Caramelize the Sugar

11. Refrigerate the custards for at least 2 hours to set completely.
12. Before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard.
13. Using a kitchen blow torch, caramelize the sugar until golden brown and crisp. (Alternatively, place under a broiler for 1–2 minutes, watching carefully to prevent burning.)

Step 5: Serve and Enjoy

14. Garnish with fresh dill or extra chives and serve immediately. Pair with a Caesar salad or a glass of Sauvignon Blanc for an elevated dining experience.