Preheat your oven to 325°F (162°C).

In a medium saucepan, combine the heavy cream, vanilla bean (pod and seeds), and a pinch of salt.

Heat over medium until it just begins to simmer, then remove from heat. Let it sit for 15 minutes to infuse the vanilla flavor. If using vanilla extract, you can skip the infusing step and add it directly to the cream when mixing with yolks.

In a bowl, whisk together the egg yolks and 1/2 cup of sugar until well combined and slightly pale in color.

Remove the vanilla bean pod from the cream if used. Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.

Strain the mixture through a fine sieve into a clean bowl to remove any lumps and ensure a smooth custard.

Place the ramekins in a large baking dish. Carefully pour the custard into the ramekins, dividing it evenly.

Pour hot water into the baking dish around the ramekins until it comes halfway up the sides of the ramekins.

Bake in the preheated oven for about 40-45 minutes, or until the custards are set but still slightly wobbly in the center.

Carefully remove the ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 4 hours, or overnight.

Just before serving, sprinkle a thin layer of granulated sugar over each custard. Use a culinary torch to melt the sugar, moving it in a circular motion until the sugar caramelizes evenly.

Allow the crème brûlée to sit for a minute or two until the sugar hardens into a glossy top. Serve immediately.