Preheat your oven to 325°F (163°C). Place four ramekins in a baking dish.

In a medium saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Gradually pour the warm cream into the egg mixture while whisking continuously to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Pour the custard mixture evenly into the prepared ramekins.

Carefully pour hot water into the baking dish around the ramekins, creating a water bath that reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.

Before serving, sprinkle an even layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Allow the caramelized sugar to cool for a minute before serving.