Set your oven to 325°F (163°C). Place four ramekins inside a deep baking dish or roasting pan.

In a saucepan over medium heat, combine the heavy cream and vanilla extract. Warm until the mixture is just beginning to simmer—do not boil. Once it starts to steam, remove from heat and set aside.

In a medium mixing bowl, beat the egg yolks and ⅓ cup granulated sugar together for about 5 minutes. The mixture should become pale, thick, and slightly fluffy. This step helps achieve that ultra-smooth custard texture.

Slowly pour the warm cream into the egg mixture, just a little at a time, whisking constantly. This tempers the eggs and prevents scrambling. Continue adding and whisking until fully combined.

Divide the custard evenly among the ramekins. Pour hot water into the baking dish, surrounding the ramekins until the water reaches about ¾ up the sides. This water bath helps the custard cook evenly and gently.

Bake for 30–35 minutes, or until the centers are just set but still slightly jiggly. Remove from the water bath carefully and let cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.

Right before serving, sprinkle about 1 tablespoon of granulated sugar over each custard. Use a kitchen torch to melt and brown the sugar until it forms a golden, crackly top. Let cool for a minute or two before serving.