Preheat your oven to 325°F (160°C). Place your Emile Henry ramekins in a large baking dish and set aside.

In a small saucepan, heat the heavy cream with the vanilla bean (or extract) over medium heat until it just begins to simmer.

Remove from the heat and let it cool for 5 minutes. If using a vanilla bean, remove it now.

In a bowl, whisk the egg yolks with granulated sugar and a pinch of salt until pale and slightly thickened.

While whisking constantly, gradually pour the heated cream into the egg mixture. To guarantee a smooth texture, strain the custard using a fine-mesh sieve.

Divide the custard mixture evenly into ramekins. Pour hot water into the baking dish around the ramekins, halfway up the sides.

Bake for 40–45 minutes or until the centers are just set but slightly jiggly.

Cool the ramekins at room temperature, then refrigerate for at least 2 hours or overnight.

Before serving, sprinkle 1 tsp of sugar on each and use a kitchen torch (or broiler) to caramelize the tops until golden and crisp.