1-First: preheat your oven to 300°F and boil water for a water bath to ensure even cooking. Heat the 1.5 cups of heavy cream with the vanilla in a saucepan on low until it just simmers, being careful not to boil it. In another bowl, whisk the 4 large egg yolks, ¼ cup granulated sugar, and a pinch of salt until smooth and the yolks break down fully.

2-Tempering and Baking Steps: Next, temper the eggs by adding about a quarter of the hot cream mixture slowly while whisking to avoid curdling. Then, gently mix in the rest of the cream without over-stirring. Strain the mixture through a fine mesh sieve to remove any lumps, and divide it evenly into three 8-ounce shallow ramekins, filling them nearly to the top.

3-Place the ramekins in a larger baking tray and add boiling water halfway up their sides for the water bath. Bake for 30-40 minutes until the edges set but the centers still jiggle a bit. Cool the ramekins right away and refrigerate for at least 4 hours, or overnight for the best results.

4-Finishing Touches: Before serving, sprinkle a thin layer of granulated sugar on each custard and caramelize it with a kitchen blowtorch at a 45-degree angle until deep golden brown. If you don’t have a torch, try a broiler or press a heated spoon onto the sugar for an even crust. This step takes the dessert from good to amazing, and it’s ready in moments.