Preheat the Oven

• Preheat your oven to 325°F (160°C).

Heat the Cream

• In a saucepan over medium heat, combine the heavy cream and vanilla extract. Heat until it just begins to simmer, then remove from heat.

Whisk Egg Yolks and Sugar

• In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.

Temper the Egg Mixture

• Gradually pour the hot cream into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.

Strain the Mixture

• Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Prepare Ramekins

• Place 6 ramekins in a baking dish and fill them with the custard mixture, leaving a little space at the top.

Add Water Bath

• Carefully pour hot water into the baking dish around the ramekins, ensuring the water reaches halfway up the sides of the ramekins.

Bake

• Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Cool and Chill

• Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until ready to serve.

Caramelize the Sugar

• Just before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, crispy layer.