Step 1: Prepare the Custard Base

1. Heat the heavy cream in a saucepan over medium heat until warm but not boiling.
2. In a separate bowl, whisk together egg yolks, 2 tablespoons of sugar, salt, pepper, and paprika.
3. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
4. Strain the mixture through a fine mesh sieve to ensure a smooth texture.

Step 2: Incorporate the Crab Meat

5. Gently fold the fresh crab meat into the custard base. Be careful not to overmix to maintain the delicate texture of the crab.

Step 3: Bake the Custards

6. Pour the mixture into ramekins and place them in a baking pan.
7. Fill the pan with hot water halfway up the sides of the ramekins to create a water bath.
8. Bake at 325°F (165°C) for 30-35 minutes or until the centers are set but slightly jiggly.

Step 4: Caramelize the Sugar Topping

9. Let the custards cool, then refrigerate for at least 2 hours.
10. Sprinkle a thin, even layer of granulated sugar on top of each custard.
11. Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, broil in the oven for 1-2 minutes, watching closely to avoid burning.

Step 5: Garnish and Serve

12. Garnish with fresh dill or chives and serve chilled.