Preheat your oven to 325°F (160°C).

In a saucepan over medium heat, combine the heavy cream and the seeds scraped from the vanilla bean (or the vanilla extract) and heat until it starts to simmer, then remove from the heat.

In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.

Gradually pour the warm cream into the egg yolk mixture, stirring constantly.

Strain the mixture through a fine mesh sieve into a clean bowl.

Divide the custard mixture among individual ramekins, filling them about 3/4 full.

Place the ramekins in a large baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins.

Bake for about 30-40 minutes, or until the edges are set but the center still jiggles.

Remove the ramekins from the water bath and let cool at room temperature, then refrigerate for at least 2 hours.

Before serving, sprinkle a thin layer of sugar on top of each custard.

Use a kitchen torch to caramelize the sugar until golden brown, or place under a broiler for a couple of minutes, keeping a close watch.