In a medium saucepan, heat the heavy cream over medium heat until it begins to steam, but do not let it boil.

For added flavor, split the vanilla bean, scrape seeds into the cream, and add the pod to infuse flavor. Remove the pod after heating.

In a mixing bowl, whisk the egg yolks and sugar together until the mixture turns pale yellow and slightly thickened.

Gradually pour the warm cream into the yolk mixture, whisking constantly to prevent the eggs from scrambling.

Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.

Divide the custard evenly among 4-6 ramekins, filling each about ¾ full.

Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Preheat the oven to 325°F (160°C) and bake for 30–40 minutes, or until the custard is set but slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool at room temperature, then refrigerate for at least 2-4 hours.

Before serving, sprinkle 1–2 teaspoons of granulated sugar evenly over the surface of each custard.

Use a kitchen torch to melt and caramelize the sugar, moving the flame in circular motions until it turns golden-brown and crisp.

Alternatively, place the ramekins under a preheated broiler for 1–2 minutes, watching closely to prevent burning.

Garnish with fresh berries or a dusting of powdered sugar for an elegant presentation.

Serve chilled with the caramelized crust slightly warm for the best flavor and texture contrast.