Preheat Oven:Preheat your oven to 325°F (163°C).

Infuse the Cream:If using a vanilla bean, split it lengthwise and scrape out the seeds. Add the seeds and the pod to the cream in a saucepan. If using vanilla extract, just set it aside for now.Heat the cream over medium heat until it just begins to steam (do not let it boil). Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor. If using a vanilla pod, remove it from the cream after infusion.

Mix the Custard:In a mixing bowl, whisk the egg yolks and 1/2 cup of sugar until pale and creamy.Gradually add the warm cream to the egg mixture while whisking continuously to prevent the eggs from scrambling.If using vanilla extract, add it to the mixture at this stage.

Prepare the Ramekins:Place the ramekins in a large baking dish.Pour the custard mixture into the ramekins, dividing it evenly.Pour hot water into the baking dish, ensuring it reaches halfway up the sides of the ramekins.

Bake the Custard:Carefully transfer the baking dish to the preheated oven.Bake for 35–45 minutes, or until the custard is set but still slightly jiggly in the center.Remove the ramekins from the water bath and let them cool on a wire rack. Once cool, refrigerate for at least 4 hours, or overnight.

Caramelize the Sugar:Just before serving, evenly sprinkle a thin layer of granulated sugar over the top of each custard.Use a kitchen torch to caramelize the sugar until it forms a golden-brown, crispy layer.Alternatively, you can use a broiler to caramelize the sugar, but watch carefully to avoid burning.

Serve and Enjoy:Let the caramelized sugar cool for a minute or two, then serve and enjoy your homemade crème brûlée!