Preheat Oven:

Set your oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.

Heat the Cream:

In a small saucepan, warm the heavy cream and scraped vanilla bean seeds (or vanilla extract) over medium heat until just steaming — don’t let it boil. Remove from heat and let sit for a few minutes to infuse.

Whisk the Yolks & Sugar:

In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy.

Temper the Eggs:

Slowly pour a bit of the warm cream into the yolks while whisking constantly, then gradually add the rest. This keeps the yolks from scrambling.

Pour into Ramekins:

Strain the mixture through a fine mesh sieve, then divide evenly between the ramekins.

Create a Water Bath:

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake:

Bake for 30–35 minutes, or until the custards are just set — the centers should still jiggle slightly.

Chill:

Remove ramekins from water and let cool. Cover and refrigerate for at least 2 hours or until fully chilled.

Caramelize the Sugar:

Just before serving, sprinkle 1–1½ teaspoons of sugar over each custard. Use a kitchen torch to melt and brown the sugar until crisp. Let stand 1–2 minutes before serving.