• Preheat Oven: Preheat your oven to 325°F (160°C).

Heat Cream:

• If using a vanilla bean, split it lengthwise and scrape out the seeds.
• In a medium saucepan, combine the heavy cream and vanilla bean seeds (or vanilla extract).
• Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it sit for a few minutes to infuse the vanilla flavor. If using a vanilla bean, remove it after infusing.

Mix Egg Yolks and Sugar:

• In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.

Combine Cream and Egg Mixture:

• Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Continue to whisk until well combined.
• Strain the Mixture: Pour the mixture through a fine-mesh sieve into a large bowl to remove any bits of cooked egg or vanilla bean.
• Pour into Ramekins: Divide the mixture evenly among 4-6 ramekins, filling them about 3/4 full.

Bake in Water Bath:

• Place the ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
• Carefully transfer the baking dish to the preheated oven.
• Bake: Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

Cool:

• Remove the ramekins from the water bath and let them cool to room temperature.
• Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the custard to fully set.

Caramelize the Sugar:

• Just before serving, evenly sprinkle a thin layer of brown sugar on top of each custard.
• Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.
• Serve: Allow the caramelized sugar to harden for a minute, then serve immediately.