Preheat Oven:

Preheat your oven to 320°F (160°C).

Prepare Custard Mixture:

In a saucepan over medium heat, bring the heavy cream to a simmer.

Add salt, white pepper, and freshly grated nutmeg; stir to combine.

Remove from heat.

Temper Egg Yolks:

In a separate bowl, whisk the egg yolks until smooth.

Gradually add the warm cream mixture to the egg yolks, whisking continuously to prevent curdling.

Strain Mixture:

Pour the custard mixture through a fine-mesh sieve to ensure a smooth texture.

Assemble Ramekins:

Evenly distribute the fresh lump crab meat among four ramekins.

Pour the custard mixture over the crab meat in each ramekin.

Bake in Water Bath:

Place the ramekins in a baking dish.

Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Carefully transfer to the preheated oven and bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Chill:

Remove the ramekins from the water bath and let them cool to room temperature.

Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Caramelize Sugar Topping:

Just before serving, sprinkle ½ tablespoon of granulated sugar evenly over the surface of each custard.

Using a kitchen torch, caramelize the sugar until it forms a golden, crispy crust.

Garnish and Serve:

Garnish with chopped fresh herbs, such as parsley or chives, if desired.

Serve immediately and enjoy the contrast between the creamy custard and the crunchy caramelized topping.