1 quart (907 g) heavy cream

200 g sugar (7 oz or a scant cup)

10 egg yolks

1 vanilla bean (or desired flavoring such as cinnamon, citrus zest, or espresso)

1/2 teaspoon kosher salt (2.5 g)

Hot water (enough to come halfway up the sides of the ramekins)

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Preheat oven to 325°F (160°C). Arrange 6–8 ramekins in a large baking dish or roasting pan.
In a saucepan, heat heavy cream with vanilla bean (or chosen flavoring) over medium heat until steaming. Remove from heat and let steep for 10–15 minutes.
In a large bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
Gradually pour warm cream into the yolk mixture while whisking constantly to avoid curdling.
Strain the mixture through a fine-mesh sieve into a large measuring cup for a smooth custard.
Pour custard evenly into ramekins, filling about three-quarters full.
Pour hot water into the baking dish around the ramekins until halfway up their sides.
Bake for 35–45 minutes, until custards are set but still slightly jiggly in the center.
Remove ramekins from the water bath and cool for 30 minutes at room temperature.
Cover and refrigerate for at least 4 hours or overnight to chill and set completely.
Before serving, sprinkle a thin, even layer of sugar on top of each custard.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let rest for 1 minute before serving.

Ensure the cream is warm, not boiling, to prevent curdling the eggs.

Use a water bath for gentle, even cooking.

Caramelize sugar just before serving for the crispiest crust.

Experiment with different infusions such as citrus, herbs, or liqueurs.

Do not freeze; refrigerate custards (without sugar topping) for up to 3 days.