1. Prep the Crab:

• • Gently inspect crab meat, removing any potential shell fragments.

• • Pat crab meat dry with paper towels to ensure maximum custard integration.

2. Create Custard Base:

• • In a large mixing bowl, whisk egg yolks and whole eggs until smooth.

• • Gradually incorporate heavy cream, whisking continuously.

• • Add cognac, sea salt, white pepper, and nutmeg.

• • Strain mixture through fine mesh strainer to ensure silky texture.

3. Combine the Ingredients:

• • Fold chopped chives into custard mixture.

• • Gently incorporate crab meat, being careful not to break meat into tiny pieces.

• • Distribute crab meat evenly throughout custard.

4. Baking Process:

• • Preheat oven to 325°F (165°C).

• • Butter ramekins thoroughly.

• • Divide crab custard mixture evenly among ramekins.

• • Place ramekins in large baking dish.

• • Fill baking dish with hot water, reaching halfway up ramekin sides.

• • Bake for 35-40 minutes until custard is just set but slightly trembling.

5. Brulee Finishing:

• • Remove ramekins from water bath.

• • Let cool to room temperature.

• • Sprinkle granulated sugar evenly across custard surface.

• • Use kitchen torch to caramelize sugar until golden brown and crackling.