Steps
1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.
4. Slowly pour the hot cream into the egg mixture, whisking constantly.
5. Strain the mixture through a fine mesh sieve to remove any lumps.
6. Divide the custard mixture evenly between ramekins.
7. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
8. Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Refrigerate the custards for at least 2 hours, or overnight.
11. Just before serving, sprinkle each custard with a thin, even layer of brown sugar.
12. Use a kitchen torch to caramelize the sugar until it forms a crisp crust.
13. Let the custards sit for a few minutes to allow the sugar to harden, then serve.