1-First, preheat your oven to 325°F (160°C) and get your ramekins ready in a baking dish for even cooking.

2-In a saucepan, gently heat the heavy cream and vanilla extract until it simmers, then take it off the heat to let flavors meld.

3-Whisk the egg yolks with part of the sugar until they’re light and creamy, setting the base for the custard’s texture.

4-Slowly mix the warm cream into the egg mixture to prevent curdling, creating a silky custard blend.

5-Pour the mixture through a strainer into the ramekins for smoothness, then place them in the baking dish.

6-Add hot water to the dish until it reaches halfway up the ramekins, forming a water bath that cooks the custard gently.

7-Bake for 40-45 minutes until the centers are just set but still a bit wobbly, ensuring a creamy consistency.

8-Let the ramekins cool at room temperature, then chill in the fridge for at least 2 hours for the best texture.

9-Right before serving, sprinkle the remaining sugar on top and caramelize it with a torch for that signature crunch.