Preheat the Oven: Preheat your oven to 325°F (160°C). Place ramekins or custard cups in a baking pan.

Prepare the Vanilla Cream:

In a saucepan, heat the heavy cream and vanilla bean over medium heat until it simmers. If using vanilla extract, add it after removing the mixture from heat.

Allow the mixture to steep for about 15-20 minutes to infuse the vanilla flavor.

Whisk Egg Yolks:

In a mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until well combined and slightly thickened.

Combine and Strain:

Gradually pour the warm cream into the egg mixture while continuously whisking.

Strain the mixture through a fine-mesh sieve to ensure a smooth custard.

Fill Ramekins:

Divide the custard mixture among the ramekins in the baking pan.

Bake in Water Bath:

Pour hot water into the baking pan, creating a water bath around the ramekins.

Bake in the preheated oven for 40-45 minutes or until the custard is set around the edges but slightly jiggly in the center.

Chill:

Remove the ramekins from the water bath and let them cool. Refrigerate for at least 4 hours or overnight.

Caramelization:

Prior to serving, sprinkle a thin, even layer of granulated sugar on top of each custard.

Caramelize the sugar using a kitchen torch until it forms a golden-brown crust.

Serve and Enjoy:

Allow the caramelized sugar to cool and harden before serving.

Garnish with fresh berries or mint if desired and enjoy your homemade Crème Brûlée!