Prepare the crab meat:

• Check for any shells or fragments in the crab meat and remove them.
• Gently break apart larger pieces while keeping some chunks intact for texture.

Mix the custard base:

• In a mixing bowl, whisk the egg yolks and heavy cream until smooth.
• Add grated cheese, salt, black pepper, and optional spices, whisking until fully incorporated.

Combine the custard and crab:

• Fold the prepared crab meat into the custard mixture carefully, ensuring it’s evenly distributed without breaking the meat.

Prepare the ramekins:

• Preheat the oven to 300°F (150°C).
• Divide the mixture evenly into 4 to 6 small ramekins.
• Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.

Bake:

• 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.

Caramelize the sugar topping:

• Sprinkle a thin, even layer of granulated sugar on top of each ramekin.
• Using a culinary torch, melt the sugar until it forms a golden-brown crust.

Serve:

• Allow the sugar to harden for 1–2 minutes before serving. Optionally garnish with fresh herbs or a sprinkle of lemon zest for added flavor.