Preheat & Prepare:
Preheat your oven to 325°F (163°C). Place four 6-ounce ramekins in a deep baking dish.

Infuse the Cream:

• Pour the heavy cream into a saucepan.
• Slice the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream. (If using vanilla extract, add it later.)
• Heat over medium heat until it just begins to steam (do not boil). Remove from heat and let sit for 10 minutes to infuse.

Whisk the Yolks & Sugar:

• In a bowl, whisk the egg yolks, sugar, and a pinch of salt until smooth and pale.

Temper the Eggs:

• Slowly pour the warm cream into the egg mixture while whisking constantly to prevent scrambling.
• If using vanilla extract, add it now.

Strain & Pour:

• Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and ensure smoothness.
• Divide the custard evenly among the ramekins.

Bake in a Water Bath:

• Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
• Bake for 30-35 minutes, or until the edges are set but the centers still jiggle slightly.

Cool & Chill:

• Remove from the oven and let cool to room temperature.
• Refrigerate for at least 4 hours (preferably overnight) for the best texture.

Caramelize the Sugar:

• Sprinkle 1-2 teaspoons of granulated sugar evenly over each custard.
• Using a kitchen torch, caramelize the sugar until golden and crisp. (Alternatively, use your oven’s broiler.)
• Let sit for a minute before serving to allow the sugar to harden.