Preheat oven to 300 degrees. Butter 6-oz. ramekins and dust with breadcrumbs. Set in roasting pan, without letting ramekins touch each other. In a small saucepan, gently heat cream and chives. Remove from heat; let cool slightly. In large bowl, beat eggs and egg yolks. Add roasted garlic, salt, pepper and whisk together. Add cream; whisk until smooth. Add Parmesan and whisk. Pour into ramekins; fill roasting pan with warm water to come halfway up the ramekins’ sides. Bake until set, about 35 minutes. Remove ramekins from water and wipe sides dry. Run a thin knife around edges to loosen custards. Invert onto plates. Spoon a small amount of white sauce on top, surround with blackened shrimp and serve.