Preheat your oven to 300°F (150°C)

Check crab meat for any shells and drain if needed

Chop fresh chives

Let mascarpone cheese come to room temperature

Get all ingredients measured and ready

In a large bowl, whisk together heavy cream and egg yolks until smooth

Add room temperature mascarpone cheese and whisk until no lumps remain

Stir in Dijon mustard and lemon juice

Add chopped chives, salt, and white pepper

Gently fold in crab meat, trying not to break up the lumps

Divide mixture evenly among four 4-ounce ramekins

Tap ramekins gently on counter to remove air bubbles

Place ramekins in a large baking dish

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins

Carefully place baking dish in preheated oven

Bake for 25-30 minutes until custards are set but still slightly jiggly in center

When gently shaken, the center should move like Jell-O

Internal temperature should reach 170°F if using a thermometer

Remove ramekins from water bath carefully

Let cool on wire rack for 20 minutes

Cover each ramekin with plastic wrap

Refrigerate for at least 2 hours or overnight

Remove ramekins from refrigerator

Blot any moisture from tops with paper towel

Sprinkle 1 tablespoon raw sugar evenly over each custard

Use kitchen torch to caramelize sugar until golden brown

Let stand 1 minute until sugar hardens