Preheat your oven to 325°F (160°C).
In a saucepan, heat the heavy cream over medium heat until it’s just about to boil. Remove from heat.
In a bowl, whisk together the egg yolks and sugar until well combined and slightly pale.
Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
Stir in the vanilla extract.
Strain the mixture through a fine-mesh sieve into another bowl to remove any curdled bits.
Divide the custard mixture among ramekins.
Place the ramekins in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for about 40-45 minutes or until the custard is set but slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours.
When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.
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