Step 1: Preheat and Prepare the Ramekins

Preheat your oven to 325°F (160°C). Place 4 to 6 ramekins (depending on size) in a deep baking dish or roasting pan. You’ll later fill this dish with hot water to bake the custard gently.

Step 2: Heat the Cream

In a medium saucepan, heat the heavy cream over medium heat until it’s warm but not boiling. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and drop the pod in too. Heat until just steaming, then remove from heat and let it infuse for 10–15 minutes. If using extract, add it later.

Step 3: Mix the Yolks and Sugar

In a large mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and thick—this usually takes 2–3 minutes.

Step 4: Temper the Eggs

To prevent curdling, slowly pour the warm cream into the yolk mixture, whisking constantly. Do this gradually to gently warm the yolks without cooking them. If using vanilla extract instead of bean, stir it in now.

Step 5: Strain the Mixture

Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked bits or vanilla pod. This ensures a silky-smooth texture.

Step 6: Fill the Ramekins

Evenly divide the custard among your ramekins. Place the pan with ramekins into the oven. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie).

Step 7: Bake the Custard

Bake for 35–45 minutes, depending on the size of your ramekins. The centers should be set but slightly jiggly like gelatin when gently shaken.

Step 8: Cool and Chill

Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, until fully set.

Step 9: Caramelize the Sugar

Just before serving, sprinkle 1–2 teaspoons of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown and crispy. If you don’t have a torch, place ramekins under a broiler for 1–2 minutes (watch closely!).