Preheat the Oven:

• Preheat your oven to 325°F (160°C).

Prepare the Vanilla Cream:

• In a medium saucepan, pour the heavy cream and add the vanilla bean (split lengthwise and seeds scraped) or the vanilla extract.
• Heat the cream over medium heat until it is hot but not boiling (around 180°F or 82°C). Remove from heat.

Whisk the Egg Yolks and Sugar:

• In a large bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and thick. This will help the mixture emulsify.

Temper the Eggs:

• Gradually add the hot cream into the egg yolk mixture in a slow stream while whisking constantly. This prevents the eggs from scrambling.

Strain the Mixture:

• Strain the custard mixture through a fine mesh strainer into a large bowl to remove any bits of cooked egg or vanilla pod remnants.

Prepare the Ramekins:

• Place 6-8 ramekins into a large baking dish. Divide the custard mixture evenly among the ramekins.

Create the Water Bath:

• Fill the baking dish with hot water until it comes halfway up the sides of the ramekins. This ensures even cooking and prevents the custards from cracking.

Bake the Custards:

• Cover the ramekins loosely with aluminum foil and bake for 40-50 minutes, or until the custards are set and a knife inserted into the center comes out mostly clean (with just a slight jiggle).

Cool and Chill:

• Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, transfer them to the refrigerator and chill for at least 2 hours or until completely cold.

Caramelize the Sugar Topping:

• Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp. If you don’t have a kitchen torch, you can place the ramekins under a broiler for 2-3 minutes until the sugar is melted and caramelized.

Serve:

• Allow the caramelized topping to set for 1-2 minutes, then serve chilled and enjoy the contrast between the creamy custard and the crisp, glassy caramelized sugar.