Prepare the Custard:

1. Preheat oven to 325°F (160°C) – Set up a water bath by placing a large baking dish in the oven.
2. Heat the cream – In a saucepan, warm heavy cream and vanilla over medium heat until just simmering, then remove from heat.
3. Whisk egg yolks and sugar – In a bowl, whisk egg yolks, sugar, and salt until pale and slightly thick.

Combine and Bake:

4. Temper the eggs – Slowly pour the warm cream into the egg mixture, whisking continuously to prevent scrambling.
5. Strain for a smooth texture – Pass through a fine-mesh sieve to remove any lumps.
6. Pour into ramekins – Divide the mixture into 4-6 ramekins and place them in the baking dish.
7. Add hot water – Fill the baking dish with hot water until it reaches halfway up the ramekins.
8. Bake for 30-35 minutes – Until the custard is set but slightly jiggly in the center.

Caramelize the Sugar Topping:

9. Cool and refrigerate – Let the custards cool at room temperature, then chill for at least 2 hours (or overnight).
10. Sprinkle sugar on top – Add a thin layer of granulated sugar over each custard.
11. Torch the sugar – Use a kitchen torch to melt and caramelize the sugar until golden brown and crispy.

Serve and Enjoy:

12. Let the sugar set for 5 minutes – Then serve immediately for the best contrast between crisp topping and creamy custard.