Sauté Aromatics: Heat a small pan over medium heat and sauté the minced shallots and garlic until fragrant. This step adds depth to the dish.

Combine the Base: In a mixing bowl, whisk together the heavy cream, egg yolks, and grated Parmesan until smooth.

Add Crab and Aromatics: Gently fold in the crab meat and sautéed shallots and garlic. Season the mixture with salt, pepper, and paprika if desired.

Prepare Ramekins: Preheat your oven to 325°F (163°C). Divide the crab mixture evenly among individual ramekins.

Water Bath: Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. This ensures even cooking.

Bake: Bake for 30–40 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Sprinkle: Allow the ramekins to cool slightly. Sprinkle a thin layer of sugar over the top of each one.

Caramelize: Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. If you don’t have a torch, use your oven’s broiler, but keep a close eye to avoid burning.