Preheat oven to 325°F (160°C).

Heat cream: In a saucepan, heat heavy cream until just steaming—not boiling. If using a vanilla bean, split and scrape it into the cream, then add the pod too. Let steep.

Mix yolks & sugar: In a bowl, whisk egg yolks, sugar, salt, and vanilla extract until pale and smooth.

Temper yolks: Slowly pour warm cream into the yolk mixture while whisking constantly.

Strain custard through a fine sieve into a large measuring cup or bowl to remove any cooked bits or foam.

Pour into ramekins: Divide mixture into 4–6 ramekins. Place them in a deep baking dish.

Create a water bath: Pour hot water into the baking dish halfway up the sides of the ramekins.

Bake for 30–40 minutes until custard is set but slightly jiggly in the center.

Cool & chill: Remove ramekins from water bath, let cool to room temp, then refrigerate for at least 2 hours (or overnight).

Caramelize sugar: Before serving, sprinkle 1–2 teaspoons of sugar on top of each custard and torch until golden and crisp. No torch? Use the broiler for 2–3 minutes (watch carefully!).