1-First, preheat your oven to 325°F (163°C) and prepare ramekins by placing them in a large baking pan. Remember to use shallow, wide ramekins for even cooking and better caramelization, and avoid metal ones to prevent uneven heating.

2-In a bowl, whisk the 5 large egg yolks with 1/2 cup of the granulated sugar until well combined and set aside. Meanwhile, bring water to a boil for the water bath, as this ensures moist and even cooking.

3-Heat the 3 cups of heavy cream, 1/2 teaspoon espresso powder (if you’re using it for a subtle depth), and 1/4 teaspoon salt over medium heat until it simmers. Once it simmers, remove from heat and stir in the 1 1/2 teaspoons pure vanilla extract you can swap this for vanilla bean seeds or paste for a different twist.

4-To temper the egg yolks, slowly whisk some of the warm cream mixture into the yolk mixture to prevent curdling, then combine it all together. This step is crucial for that silky texture, and it’s easier than it sounds once you try it.

5-Pour the custard into the 8 shallow ramekins in the baking pan. Add hot water to the pan until it reaches about 1/2 inch deep to create a water bath. Bake for approximately 35 minutes, checking at 30 minutes the custards are done when the edges are set but the centers jiggle slightly, reaching an ideal internal temperature of 170°F (77°C).

6-Remove the ramekins from the oven and cool for at least 1 hour, then chill loosely covered in the refrigerator for at least 4 hours or up to 2 days. Before serving, sprinkle the remaining 1/4 cup of sugar evenly over the custards and caramelize it with a kitchen torch or by placing them under a broiler. Serve right away or keep in the fridge for up to 1 hour.