Prepare the Custard Base:

Preheat your oven to 325°F (160°C). In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the cream. Remove from heat and let it steep for 10 minutes. Remove the vanilla pod before using.

Mix the Eggs and Sugar:

In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and slightly thickened.

Combine:

Slowly add the warm cream to the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Stir in vanilla extract if you didn’t use a vanilla bean.

Strain:

Pour the mixture through a fine mesh strainer into another bowl to ensure a silky texture.

Bake:

Divide the custard evenly among the ramekins. Place the ramekins in a baking dish and pour hot water into the dish, filling it halfway up the sides of the ramekins to create a water bath. Bake for 35-40 minutes or until the custards are set but still slightly jiggly in the center.

Chill:

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Caramelize the Sugar:

Just before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching carefully.

Serve:

Let the sugar topping cool for a minute to harden before serving.