Ingredients

• 2 cups (480ml) heavy cream
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 5 large egg yolks
• ¼ cup (50g) granulated sugar (plus 2–3 tbsp for topping)
• Pinch of salt
• Optional: lemon zest or a splash of Grand Marnier for complexity

Instructions

Preheat oven to 325°F (165°C). Place 4 (6-oz) ramekins in a deep baking dish.
Heat cream and vanilla bean (pod + seeds) in a saucepan over medium until steaming (do not boil). Remove from heat; steep 15 min. If using extract, skip steeping—add later.
Whisk egg yolks, sugar, and salt in a bowl until pale. Slowly pour warm cream into yolks, whisking constantly (tempering prevents scrambling). Stir in extract if using. Strain through a fine sieve for ultra-smooth custard.
Divide custard among ramekins. Pour hot water into baking dish until halfway up ramekin sides (water bath).
Bake 30–35 min until edges are set but centers jiggle slightly. Remove ramekins; cool 1 hr, then chill 4+ hours (or overnight).
Before serving: Pat tops completely dry. Sprinkle 1½ tsp sugar evenly over each. Use a kitchen torch to caramelize until deep amber (or broil 2–3 min—watch closely!). Let sit 2 min to harden crust.