Preheat the oven to 325°F (165°C).

Arrange 6 ramekins in a large roasting pan or deep baking dish.

Heat a kettle or pot of water to use for the water bath later.

Pour the hot water into the roasting pan, filling it until the water reaches halfway up the sides of the ramekins.

In a medium saucepan, heat the heavy cream over medium heat until it’s hot but not boiling. You’ll see small bubbles forming around the edges.

Remove the pan from heat and stir in the vanilla extract.

If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod while heating. Remove the pod before mixing with the eggs.

In a medium bowl, whisk together the egg yolks and ½ cup of sugar until the mixture becomes pale and slightly thick, about 2 minutes.

Slowly pour about ½ cup of the hot cream into the egg mixture while whisking continuously.

Gradually add the remaining cream, whisking constantly to prevent the eggs from scrambling.

Strain the mixture through a fine-mesh sieve for an ultra-smooth custard.

Divide the custard mixture evenly among the ramekins.

The water bath (bain-marie) ensures gentle, even baking and prevents the custard from curdling.

Bake in the preheated oven for 45-50 minutes, or until the custard is just set but still slightly jiggly in the center.

Remove the ramekins from the water bath and allow them to cool to room temperature.

Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days for advanced prep.

Remove the ramekins from the refrigerator and allow them to sit for 30 minutes before caramelizing.

Use a kitchen torch to melt and caramelize the sugar. Move the flame in a circular motion until the sugar turns golden and forms a crisp, glassy crust.

If you don’t have a torch, broil the custards on high for 1-2 minutes, keeping a close eye to prevent burning.

Let the sugar set for 5 minutes before serving to allow the caramel to harden properly.