Preparation: Preheat your oven to 325°F (163°C). Arrange your ramekins in a roasting pan and fill it halfway with hot water to create a water bath.

Custard Base: Gently heat the heavy cream in a saucepan until it simmers. In a separate bowl, whisk the egg yolks, Parmesan, salt, and pepper. Gradually mix in the hot cream, stirring constantly.

Adding Crab: Fold the shredded crab meat into the custard mixture, then divide it among the ramekins. Bake for 30-35 minutes until the custard is set but slightly jiggly in the center.

Caramelizing the Sugar: Sprinkle sugar over the cooled custards. Use a kitchen torch to caramelize the sugar, or broil for 1-2 minutes until golden.