Preheat & Prepare: Preheat the oven to 325°F (160°C). Lightly grease four ramekins.

Infuse the Cream: In a small saucepan, heat the heavy cream over low heat with the garlic and shallots. Remove from heat before boiling and let it sit for a few minutes to absorb flavors.

Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly add the warm cream mixture while whisking to prevent curdling.

Add Seasoning & Crab: Stir in the grated Parmesan cheese, salt, white pepper, and lemon zest. Gently fold in the lump crab meat.

Bake in a Water Bath: Pour the mixture evenly into the ramekins. Place the ramekins in a baking dish and pour hot water around them until it reaches halfway up the sides. Bake for 30-35 minutes, until set but slightly wobbly in the center.

Cool & Caramelize: Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.

Create the Golden Crust: Before serving, sprinkle an even layer of breadcrumbs or sugar on top. Use a kitchen torch to caramelize the top until golden and crisp. If using an oven, place under a preheated broiler for 2-3 minutes.

Garnish & Serve: Let the caramelized crust cool for a minute. Garnish with fresh herbs and serve with crostini or toasted baguette slices.