Preheat your oven to 325°F (163°C).

In a saucepan, heat the heavy cream over medium heat until it begins to simmer, then remove from heat and add the vanilla extract.

In a mixing bowl, whisk the egg yolks, half of the sugar, and a pinch of salt until pale and thick.

Gradually pour the hot cream into the egg mixture, whisking constantly to temper the eggs.

Strain the custard mixture through a fine sieve into a measuring cup, discarding any solids.

Divide the custard into ramekins placed in a baking dish. Fill the baking dish with hot water until reaching halfway up the sides of the ramekins.

Bake for 30 to 40 minutes or until edges are set but center is slightly jiggly.

Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours or overnight.

Sprinkle sugar evenly over the chilled custards.

Use a kitchen torch to caramelize the sugar. Ensure an even caramelization.