Preheat your oven to 325°F (165°C). Place your ramekins in a baking dish.

Heat the heavy cream in a saucepan until steaming but not boiling. Remove from heat and stir in the vanilla extract.

Whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Combine the warm cream with the egg mixture gradually while whisking continuously.

Strain the custard through a fine-mesh sieve into a new bowl, then divide evenly into ramekins.

Bake in the water bath for 35–40 minutes until set but jiggles slightly in the center.

Cool at room temperature, then refrigerate for at least 4 hours.

Caramelize the tops with sugar using a kitchen torch just before serving.