Preheat your oven to 300°F (150°C). Gather a large baking dish and four ramekins.

Pat the fresh lump crab meat dry using a paper towel, keeping the lumps intact. Set aside.

In a large mixing bowl, whisk together the heavy cream and egg yolks until smooth, about 2-3 minutes.

Stir in minced shallots, chopped chives, Dijon mustard, cayenne pepper, salt, and white pepper, combining thoroughly.

Gently fold in the crab meat into the custard mixture without breaking the lumps.

Divide the mixture evenly among the ramekins and place them into the baking dish. Fill the dish with hot water halfway up the sides of the ramekins.

Bake for 20-25 minutes until the custards are just set but slightly jiggly in the center.

Remove from the oven and cool for about 5 minutes. Sprinkle granulated sugar on top of each ramekin.

Using a kitchen torch, caramelize the sugar until golden brown, 30 seconds to a minute.

Let the sugar crust harden for 1 minute before serving. Garnish with fresh herbs if desired.