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.