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.