Preheat your oven to 325°F (160°C).

Heat the heavy cream in a saucepot over medium heat until small bubbles form at the edges, then remove from heat and stir in the vanilla extract.

In a bowl, whisk together the egg yolks, sugar, and pinch of salt until the mixture turns pale and creamy.

Slowly pour the warm cream into the yolk mixture, whisking continuously to prevent the eggs from scrambling.

Strain the mixture through a fine-mesh sieve to ensure it’s perfectly smooth.

Divide the mixture among four ramekins and place them in a baking dish.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for about 30-35 minutes until the edges are set but the centers still tremble slightly.

Remove from the oven, let the ramekins cool to room temperature, and then chill in the refrigerator for at least two hours (or overnight for best results).

Once chilled, sprinkle a thin layer of granulated sugar on top of each custard.

Using a kitchen torch, caramelize the sugar until it transforms into a golden crust. Alternatively, use a broiler for 1-2 minutes, watching closely.

Allow the caramelized tops to harden for a minute before serving.