Step 1: Preheat the Oven

• Preheat your oven to 300°F (150°C).
• Arrange 4 small ramekins in a deep baking dish.

Step 2: Prepare the Crab Custard

1. In a saucepan over medium heat, warm the heavy cream and milk until steaming but not boiling.
2. Stir in the salt, pepper, paprika, Dijon mustard, lemon zest, and chives.
3. In a separate bowl, whisk the egg yolks until smooth.
4. Temper the eggs by slowly pouring in the warm cream mixture while whisking continuously to prevent curdling.
5. Strain the custard through a fine sieve to remove any lumps.
6. Gently fold in the grated cheese and chopped king crab meat.

Step 3: Bake the Custard

1. Divide the mixture evenly between the ramekins.
2. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this creates a water bath for even cooking).
3. Bake for 30-35 minutes, or until the custard is just set but still slightly jiggly in the center.
4. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours (or overnight for the best texture).

Step 4: Create the Brûlée Topping

1. In a small bowl, mix grated cheese, panko breadcrumbs, melted butter, and smoked paprika.
2. Sprinkle the mixture evenly over the chilled custard.
3. Using a culinary torch, brûlée the topping until golden and crispy. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes (watch closely to prevent burning).