Preheat your oven to 325°F (160°C). Place 4 ramekins (7-8 ounce size) in a large baking dish.
In a small pot, gently heat the heavy cream over medium heat until it gets hot but does not boil—look for small bubbles forming along the edges.
In a separate bowl, whisk together the egg yolks, 1/3 cup of granulated sugar, and the vanilla extract until everything is well combined.
Carefully pour the hot cream into the egg yolk mixture, whisking constantly to keep it smooth and prevent curdling.
Now, divide the custard mixture evenly among your prepared ramekins. Place this baking dish in the oven and pour hot water around the ramekins until the water reaches about three-quarters up the sides.
Bake for 30-45 minutes. You will know it’s ready when the edges are set but the center is still slightly jiggly.
Once done, take the ramekins out of the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours—up to 3 days if you’re preparing in advance.
Just before serving, sprinkle about a tablespoon of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a delightful crispy crust. If you don’t have a torch, placing them under the broiler will also do the trick.
Serve immediately, and revel in the marvelous blend of creamy custard and crunchy caramelized sugar!