Preheat the Oven: Preheat oven to 300°F (150°C).

Prepare the Crab: Gently pick through crab meat to remove any bits of shell. Set aside.

Make the Custard: In a medium bowl, whisk together the heavy cream, half-and-half, egg yolks, salt, white pepper, and cayenne pepper (if using). Mix well until combined, be careful not to add too much air into the mixture.

Combine Ingredients: Gently fold in the chopped chives, sherry (if using), lemon juice and the crab meat.

Assemble and Bake: Divide the crab mixture evenly among 4-6 ramekins or small oven-safe dishes. Place the ramekins in a baking pan. Fill the pan with enough hot water to come halfway up the sides of the ramekins (this creates a water bath).

Bake: Bake in the preheated oven for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Remove from the oven and allow to cool at room temperature for at least 30 minutes. If desired chill in the fridge.

Brulee: Just before serving, sprinkle the top of each ramekin with an even layer of granulated sugar. Using a kitchen torch, carefully melt the sugar until it’s deeply caramelized and golden brown, forming a hard, brittle crust. (Alternatively, you can use your broiler on a low setting, watching very carefully to avoid burning).

Serve Immediately: Serve immediately while the brulee is still warm and the sugar crust is crisp.