Preheat & Prepare:
Preheat your oven to 325°F (163°C). Place 4-6 ramekins in a large baking dish.

Heat the Cream:
In a saucepan over medium heat, heat the heavy cream until it just starts to simmer. If using a vanilla bean, split it open and scrape the seeds into the cream. Remove from heat and let it cool slightly.

Whisk the Yolks & Sugar:
In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract (if using), and salt until smooth and slightly thickened.

Temper the Eggs:
Slowly pour the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling.

Strain & Pour:
Strain the mixture through a fine sieve to remove any solids, then divide evenly among the ramekins.

Bake in a Water Bath:
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is just set but still slightly wobbly in the center.

Chill:
Remove ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, preferably overnight.

Caramelize the Sugar:
Sprinkle an even layer of sugar over each custard. Using a kitchen torch, caramelize the sugar until golden brown and crisp. If using a broiler, place the ramekins under the broiler for a few minutes, watching closely to avoid burning.

Serve & Enjoy:
Let the caramelized topping cool for a minute, then crack into it with a spoon and enjoy!