Preparation Steps

• Preheat the oven to 325°F (163°C) and prepare a baking dish by placing a kitchen towel at the bottom.
• In a mixing bowl, whisk together egg yolks, heavy cream, white wine, Dijon mustard, lemon zest, salt, and pepper until smooth.
• Gently fold in the crab meat and chives, ensuring not to break up the crab too much.
• Divide the mixture evenly among ramekins and place in the prepared baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake for 25-30 minutes, or until the custards are set but still slightly jiggly in the center.
• Remove the ramekins from the water bath and allow them to cool slightly. Top each with a thin layer of grated Parmesan cheese.
• Using a kitchen torch, brulee the tops until the cheese is melted and golden brown.
• Garnish with additional chives before serving.