Preheat the oven to 325°F (160°C).

Heat the heavy cream in a saucepan over medium heat, but do not let it boil.

In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.

Gradually pour the warm cream into the egg mixture, whisking constantly to prevent scrambling.

Stir in the vanilla extract.

Pour the mixture into ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.

Bake for about 30 minutes, or until the custard is set but still slightly wobbly in the center.

Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours.

Before serving, sprinkle sugar evenly on top of each custard and caramelize using a kitchen torch until golden and crispy.

Let the sugar topping harden for a minute, then serve immediately.