Preheat the Oven: Preheat your oven to 325°F (160°C).

Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat. If using a vanilla bean, split it open, scrape the seeds into the cream, and add the pod. Heat until just before boiling, then remove from heat and let it steep.

Mix Egg Yolks and Sugar: In a large mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Ingredients: Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine mesh sieve into another bowl to ensure a smooth custard.

Prepare Water Bath: Divide the custard mixture evenly among ramekins. Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake: Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature.

Chill: Refrigerate the custards for at least 2 hours or overnight.

Caramelize the Sugar: Sprinkle an even layer of granulated sugar on top of each chilled custard. Using a kitchen torch, melt the sugar by moving the flame in a circular motion until the sugar is caramelized and forms a crispy top. Alternatively, place the ramekins under the broiler on high heat until the sugar melts and bubbles.

Serve: Serve immediately after caramelizing the sugar for the best texture contrast. Enjoy!