In a small saucepan, heat the cream over medium heat until it just begins to boil.

Remove from the heat, cover the pan, and let it cool for 10 minutes. Ensure the temperature does not exceed 73°C (use a thermometer for accuracy).

In a mixing bowl, combine the egg yolks, granulated sugar, and a pinch of salt.

Whisk until the mixture is smooth and the sugar is fully incorporated.

Gradually pour half of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling.

Stir gently for about 30 seconds to combine.

Add the remaining cream, continuing to stir gently to avoid frothing the mixture.

Stir in the vanilla extract until the mixture is smooth.

Pour the custard through a fine sieve into a measuring cup with a spout to remove any lumps and ensure a silky texture.

Preheat your oven to 150°C and place the rack in the center.

Arrange four small ramekins in a deep baking dish, ensuring they don’t touch each other.

Bring some water to a boil while preparing the custard.

Pour the custard evenly into the ramekins.

Place the baking dish with the ramekins into the oven. Carefully pour the boiling water into the baking dish until it reaches about 2/3 up the sides of the ramekins. Avoid splashing water into the custard.

Cover the dish lightly with aluminum foil.

Bake for 50–55 minutes, until the custards are set at the edges but slightly jiggly in the center. For accuracy, check the temperature with a thermometer; it should read 65-70°C in the center.

Remove the baking dish from the oven and carefully lift the ramekins out of the water bath.

Let them cool at room temperature for 30 minutes.

Once cooled, refrigerate uncovered for at least 4 hours (or up to 3 days). Cover the ramekins with plastic wrap only after they’ve chilled completely.

Before serving, sprinkle 1 teaspoon of brown sugar evenly over each custard.

Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Allow the caramel to harden before serving.