Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.

Heat the cream: In a saucepan, heat heavy cream and split vanilla bean (or extract) over medium heat until hot but not boiling. Remove from heat.

Whisk egg yolks with sugar and a pinch of salt in a mixing bowl until pale and creamy.

Temper the eggs: Slowly whisk hot cream into yolk mixture, stirring constantly to avoid scrambling.

Strain mixture into a large measuring cup or bowl with a spout.

Pour custard into ramekins. Place dish in oven and pour hot water around ramekins (halfway up sides).

Bake for 35–40 minutes, or until custards are set but still slightly wobbly in the center.

Cool, then chill in fridge at least 4 hours or overnight.

Sprinkle tops with granulated sugar and use a kitchen torch to caramelize until golden and crisp.