Preheat your oven to 300°F (150°C).

In a saucepan, melt butter over medium heat. Add the shallots and garlic, sautéing until softened.

In a mixing bowl, whisk the egg yolks and heavy cream together.

Fold in the crab meat, followed by the sautéed shallots and garlic. Season with salt and pepper.

Pour the mixture into ramekins. Place the ramekins in a baking dish and add enough water to the dish to come halfway up the sides of the ramekins.

Bake for 30 minutes, or until the custard is just set but still slightly jiggly.

Remove from the oven and allow to cool.

Before serving, sprinkle a tablespoon of sugar over each custard and caramelize with a kitchen torch until golden and crisp.