1️⃣ Preheat your oven to 325°F (163°C). 🔥

2️⃣ In a medium saucepan, heat the heavy cream over medium heat until it just begins to boil. Remove from heat and add the vanilla extract. If using a vanilla bean, scrape the seeds into the cream and add the pod as well. Let it sit for 10 minutes to infuse the flavor. 🍶

3️⃣ In a large bowl, whisk together ½ cup of granulated sugar and the egg yolks until pale in color. Gradually whisk the warm cream into the egg mixture, about ½ cup at a time, whisking constantly to avoid scrambling the eggs. 🍮

4️⃣ Place 8 (6-ounce) ramekins into a large baking pan. Pour the custard mixture evenly into the ramekins, filling them about ½ inch from the top. 🍶

5️⃣ Carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins, creating a water bath. 💧

6️⃣ Bake for 35-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and allow to cool in the water bath for about 10 minutes. 🕒

7️⃣ Transfer the ramekins to a wire rack and let them cool to room temperature. Cover and refrigerate for at least 3 hours, or up to 3 days. ❄️

8️⃣ Just before serving, sprinkle the remaining granulated sugar evenly on top of each custard. Using a kitchen torch, caramelize the sugar until it turns golden brown and crispy. Alternatively, you can broil them in the oven, but watch carefully to avoid burning. 🔥🍬

9️⃣ Let the caramelized sugar cool for a few minutes to harden before serving. Enjoy your delicious Crème Brûlée!