• Preheat your oven to 325°F (160°C).
• In a saucepan, pour the heavy cream and add the vanilla bean (split and seeds scraped out) or vanilla extract. Heat over medium heat until almost boiling, stirring occasionally to avoid scorching.
• In a bowl, whisk together the egg yolks and granulated sugar until pale and thickened.
• Slowly pour the heated cream mixture into the yolk mixture, whisking continuously to combine.
• Strain the mixture through a fine sieve into a clean bowl to remove the vanilla bean and any cooked egg solids.
• Divide the custard into four ramekins evenly.
• Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven for 40-45 minutes, until the custards are set but still slightly wobbly in the center.
• Remove from the oven and let the ramekins cool in the water bath, then refrigerate for at least 2 hours or overnight.

Finishing Touch:

• Sprinkle a thin, even layer of granulated sugar over the surface of each custard.
• Using a torch, carefully caramelize the sugar until golden brown and crunchy. If using a broiler, place ramekins on a tray under the broiler, watching closely to prevent burning.