Preheat your oven to 325°F (160°C). This moderate temperature ensures custard cooks evenly without curdling.

Pour heavy cream into a saucepan. Add split vanilla bean or vanilla extract. Heat over medium until just simmering. Remove from heat.

In a bowl, whisk together egg yolks, ½ cup sugar and a pinch of salt until smooth. Avoid whisking too aggressively to prevent air bubbles.

Slowly pour hot cream into egg mixture, whisking constantly. This prevents eggs from cooking too quickly. Remove vanilla bean pod if used.

Pour mixture through a fine mesh strainer into a clean bowl. This ensures smooth, lump-free custard.

Place ramekins in a baking dish. Pour custard into ramekins, filling evenly. Leave space for water in the baking dish.

Pour hot water into the baking dish around ramekins, reaching halfway up the sides. This gentle cooking method prevents cracking.

Bake for 35–40 minutes. Custard should be set at edges but slightly jiggly in the center. Remove from oven carefully.

Remove ramekins from water bath. Let cool to room temperature. Then refrigerate at least 2 hours, preferably overnight, for best texture.

Sprinkle a thin layer of granulated sugar on top. Use a kitchen torch to caramelize until golden and crisp. Alternatively, broil for 2–3 minutes.

Serve immediately after caramelizing sugar. Crack the sugar with a spoon for a satisfying crunch and enjoy the creamy custard underneath.